1 ¼cupsvegetable oil (310 ml or 260g)use any neutral flavoured oil
1teaspoonlemon zest
For the Cream Cheese Frosting
250gunsalted butterat room temperature
1teaspoonlemon zest
¼teaspoontable salt
160gfull-fat cream cheeseat room temperature
550gicing sugaraka. powdered sugar or confectioner's sugar
1teaspoonlemon juice
Instructions
Make the cupcakes
Heat oven to 160°C (320°F). Line one and a half standard muffin pans with paper cupcake liners (18 holes). If you don't have two muffin pans, bake the first 12 cupcakes, let them cool slightly and remove them from the pans, then repeat for the remaining batter.
Sift together the gluten free flour, baking soda, xanthan gum and mixed spice or pumpkin pie spice into a bowl and whisk to combine, set aside.
Peel and grate the carrots, and weigh out 400g.
Chop the walnuts.
In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, beat together the eggs, brown sugar, oil and lemon zest until thick and creamy - around 3-4 minutes.
Add in the dry ingredients in 2-3 additions, mixing well and scraping down the sides of the bowl. Stir in the grated carrots and chopped walnuts.
Spoon the mixture into the cupcake papers. They should be around ¾ full, be careful not to overfill or they will overflow.
Bake the cupcakes for 20-25 minutes. They should be lightly golden on top, and a skewer inserted into the middle should come out clean.
Allow to cool in the pans for a few minutes, then remove and place on a wire rack to cool completely before icing.
Make the Frosting
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat the butter together with the lemon zest and salt until pale and creamy, around 4-5 minutes.
Add the cream cheese, and beat for another 2-3 minutes until well combined and creamy.
On low speed, add in the icing sugar in 2-3 additions, scraping down the sides of the bowl a couple of times. Add the lemon juice and beat on low speed for 1-2 minutes until creamy and smooth.
Chill the frosting for 10-15 minutes to firm up slightly. Transfer to a piping bag fitted with a large star or round tip and pipe swirls of frosting onto each cupcake.Don't want to pipe? Just spread the frosting onto the cupcakes using a spoon or palette knife.
Storing the Cupcakes
Unfrosted cupcakes can be stored in an airtight container at room temperature for 2-3 days, or frozen for 2-3 months. Wrap the cooled cupcakes in plastic wrap and place into an airtight container or resealable plastic bag before freezing.Frosted cupcakes should be stored in an airtight container in the refrigerator. They will keep for 3-4 days. Bring to room temperature before eating, to soften the frosting.
Notes
Ingredient Notes
Gluten Free Flour - I use my favourite homemade gluten free flour blend in this recipe, however you can use your own favourite homemade or store bought gluten free flour blend. *Xanthan Gum - If using a gluten free flour blend that contains a gum ingredient, you can omit the xanthan gum from the recipe. Spice – I use mixed spice, which is a common spice blend used in baking in New Zealand, however, you can use a bought orhomemade pumpkin pie spice or plain cinnamon instead. Walnuts - These are optional, you can leave them out or replace them with pecans or raisins instead. Cream Cheese – You need to use a block cream cheese for this – tub cream cheese and spreadable cream cheese do not work in frosting. Low-fat cream cheese also won’t work.