Gluten Free Carrot Cake Cupcakes
Perfectly spiced gluten free carrot cake cupcakes with sweet potato. These cupcakes have a soft tender crumb and are frosted with a maple cream cheese frosting.
Equipment
- 2 Medium bowls
- Electric hand mixer or stand mixer
- 15 Muffin tins plus liners
Ingredients
- 1.5 cups Oat flour
- 1/2 cup Tapioca flour
- 1 cup Sweet Potato (cooked and cooled)
- 1/2 cup Avocado oil
- 1 cup Coconut sugar
- 2 Eggs
- 1.5 cups Shredded carrots
- 1 tsp Vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup Raisins
- 1/2 cup Pecans or walnuts chopped
- 2 tsp Cinnamon ground
- 1/4 tsp Nutmeg
- 1/4 tsp Cloves
- 1/4 tsp Ginger
- 1 tsp Salt
Maple Spice Cream Cheese Frosting
- 8 oz Cream cheese room temperature
- 1/4 cup Butter room temperature
- 1/4 cup Maple syrup
- 1/2 tsp Pumpkin spice or cinnamon powder
- 1/2 tsp Vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with liners, set aside.
- Peel and boil sweet potato, until fork tender. Allow to cool completely.
- In a large bowl add oat flour, tapioca flour, baking soda, baking powder, spices and salt. Set aside.
- In another bowl add cooled sweet potato, eggs, coconut sugar, oil and vanilla extract. Use a handheld mixer or whisk and blend until well combined.
- Add your dry ingredients to your wet and mix together until well incorporated.
- Fold in shredded carrots, nuts, and raisins.
- Using 1/4 cup scoop batter into cupcake liners.
- Bake at 350 degrees for 18-20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to completely cool before frosting.
Maple Spice Cream Cheese Frosting
- Using a handheld mixer, cream together room temperature cream cheese and butter until smooth and fluffy. Add in maple syrup, vanilla and pumpkin spice and mix for another minute. Store in refrigerator until ready to frost.
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