Gluten Free Carrot Cupcakes
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These gluten free carrot cake cupcakes are super moist, lightly spiced and topped with a generous swirl of lemony cream cheese frosting.
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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.
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Stir in the star of the show - the shredded carrot.
Aside from adding delicious flavour, the carrot helps keep the cupcakes super moist.
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Stir in some chopped walnuts, if you like.
If you don't want to use walnuts, you can use pecans, raisins, or just leave them out all together.
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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.
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Whip up a delicious cream cheese frosting by beating butter, cream cheese and lemon zest, then adding powdered sugar and lemon juice.
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Use a piping bag fitted with a large star or round tip to pipe a generous swirl of frosting onto each cupcake.
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These are so moist and delicious, and the flavour gets even better by the next day.
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See the link below for the full recipe ❤
Enjoy!
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