Gluten Free Carrot Cake Cupcakes

Gluten Free Carrot Cake Cupcakes

Prep time: 10 mins
Total time: 40 mins, plus frosting time (if desired)
Servings: Approximately 22 cups

Ingredients

  • CUPCAKES
  • 1 box Krusteaz Gluten Free Yellow Cake Mix
  • 3 Eggs
  • 1¼ cups Milk
  • 1 stick (½ cup) Butter, melted
  • 1 tsp Vanilla
  • 1 tsp Cinnamon
  • ¼ tsp Nutmeg
  • 1 cup Shredded carrots
  • ½ cup Pecans or walnuts (optional)
  • FROSTING
  • 1 stick (½ cup) Unsalted butter, softened
  • 8 oz Cream cheese, softened (brick-style, not spreadable)
  • 1 tsp Vanilla extract
  • ¼ tsp Salt
  • 4 cups Powdered sugar*
  • *Some powdered sugar may be processed in plants that also process gluten. Certify your powdered sugar is gluten free.

Directions

STEP 1

Heat oven to 350°F. Line muffin pan with paper baking cups or lightly grease.

STEP 2

Whisk together eggs, milk, melted butter and vanilla until frothy. Add cake mix, cinnamon and nutmeg and stir until combined. Stir in carrots and nuts, if using.

STEP 3

Scoop batter into muffin pan, filling cups ⅔ full.

STEP 4

Bake 21-24 minutes or until a toothpick inserted into center comes out clean. Let cupcakes cool completely before frosting.

STEP 5

Using a hand or stand mixer, combine butter and cream cheese and beat until well-combined and smooth.

STEP 6

Add vanilla extract and salt and stir well to combine.

STEP 7

With mixer on low, gradually add powdered sugar until completely combined.

STEP 8

Frost cupcakes as desired. Refrigerate cupcakes once frosted.