Gluten-Free Carrot Cupcakes

These gluten free carrot cake cupcakes are super moist, lightly spiced and topped with a generous swirl of lemony cream cheese frosting.

To make them, beat the eggs, brown sugar, oil and lemon zest until creamy, then stir in the gluten free flour, baking soda and spices.

Stir in the shredded carrot. Aside from adding delicious flavour, the carrot helps keep the cupcakes super moist.

Stir in some chopped walnuts, if using them. If you don't want to use walnuts, you can use pecans, raisins, or just leave them out all together.

Spoon into standard-sized muffin pans lined with paper cupcake liners, and bake for 20-25 minutes or until they spring back when pressed with a finger.

Whip up a delicious cream cheese frosting by beating butter, cream cheese and lemon zest, then adding powdered sugar and lemon juice.

Use a piping bag fitted with a large star or round tip to pipe a generous swirl of frosting onto each cupcake.

These are so moist and delicious, and the flavour gets even better by the next day.

See the link below for the full recipe