Carrot Cupcake Recipe
Rated 5.0 stars by 1 users
Category
Cupcakes
Servings
24
Prep Time
21-26 minutes
Cook Time
20 minutes
This is a delicious gluten free carrot cake recipe that always makes gluten-intolerant people question whether it really is gluten free! With a fluffy texture, the added crunch of nuts, sweetness from the sultanas and a smooth cream cheese frosting, it’s a special cake for all to enjoy.
You can purchase plain gluten free flour almost
at any supermarket store and if you have
trouble, try the specialty health stores. Omit
the nuts and raisins if you prefer them without.
FROSTING TIPS
If cream cheese frosting becomes too soft and runny, place in the fridge for 5-10 minutes until it becomes firm enough to pipe.
Store unused frosting in an airtight container in the fridge for up to 3 days, or frozen up to 1 month. Before using, bring to room temperature and beat on low-medium speed until smooth and fluffy again.
NOTES
Makes 24 cupcakes
160°C fan-forced (FF) (low fan setting)
175°C no fan
Author:Thin Neu
Ingredients
-
Butter (Room Temp) - 115g
-
Cream Cheese (Room Temp) - 225g
-
Soft Icing Sugar Mixture - 2-3 cups
-
Milk Powder - ¼ cup
-
Vanilla Extract - 1 tsp
-
Salt - ½ tsp
-
Gluten Free Plain Flour - 340g
-
Brown Sugar - 300g
-
Baking Powder - 2 tsp
-
Bi Carb Soda - 2 tsp
-
Baking Powder - 2 tsp
-
Salt - 2 tsp
-
Vegetable Oil - 1 + ½ cups
-
Eggs - 300g
-
Buttermilk - 3 tbsp
-
Cinnamon - 2 tsp
-
Vanilla Extract - 1 + 1/2 tsp
-
Carrot (Grated) - 3 cups
-
Walnuts (Chopped) - 1 cup
-
Sultanas or Raisins - ½ cup
Cream Cheese Frosting
Carrot Cupcake
Directions
Cream Cheese Frosting
Bring cheese and butter to room temperature by leaving it on the bench for 20-30 minutes. Alternatively place in microwave separately, in 10 seconds bursts, until slightly soft to touch.
Beat butter until soft and creamy, about 2-3 minutes.
Add cream cheese and beat until combined, about 3-5 minutes.
Add half of the soft icing sugar mixture, salt and the vanilla extract. Beat until smooth.
Gradually add the milk powder, then add the remaining icing sugar 1/4 cup at a time until desired consistency and sweetness is reached.
Carrot Cupcake
Preheat your oven. Line your cupcake pans with cupcake papers.
Using the paddle attachment on the mixer, combine all those ingredients on low speed.
In another bowl sift all other dry ingredients.
Then add dry ingredients into the mixer on low speed and beat until combined
Fill cupcakes 3/4 full and bake for 20-24 minutes, until cake skewer comes out clean
Cupcake Construction
Using a French tip nozzle in a piping bag, fill with Cream Cheese Frosting and pipe a dome on the cupcake and another directly on top. Dust with cinnamon and decorate with a sugar carrot decoration.
