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Gluten-Free Carrot Cake Cupcakes

Gluten-Free Carrot Cake Cupcakes

Make these perfect sized Gluten-Free Carrot Cake Cupcakes, great for individual serving size desserts.

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 24 serving

Calories: 330 kcal per serving

Ingredients

  • 1 ½ Cups - Granulated Sugar
  • 1 Cup - Vegetable Oil
  • 2 ½ Tbsps - Hot Water
  • 3 - Eggs
  • 1 Tsp - Baking Soda
  • 1 ½ Cups - Gluten Free All Purpose Flour
  • 1 Tsp - Ground Cinnamon
  • 1 Tsp - Baking Powder
  • ¼ Tsps - Ground Nutmeg
  • Pinch - Salt
  • 1 Cup - Carrots
  • 1 Cup - Black Walnuts
  • 1 Stick - Unsalted Butter
  • 8 oz Packages - Cream Cheese
  • 1 Tsp - Vanilla Extract
  • 3 ½ Cups - Powdered Sugar
  • Wilton 1M Tip
  • Decorator's Bag
  • Black Walnuts

Instructions

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl combine the cake ingredients in order, folding in the grated carrots and walnuts.  This works well with a stand mixer, mix well until combined.
  3. Prepare 24 Cupcake Wrappers with non-stick baking spray, then add about a tablespoon of batter to each cupcake wrapper.  They should be about 1/2 full.
  4. Bake for 30-40 minutes or until slightly browned.
  5. Remove and let them cool fully.
  6. While they are cooling, prepare the icing.  Combine the butter, cream cheese, vanilla, and powdered sugar in a mixing bowl.  Mix this well until the icing is formed.
  7. Scoop the icing into a decorating bag with a 1M Wilton Tip.
  8. Frost the cupcakes and sprinkle black walnuts on top.

Nutrition

Energy: 330 kcal | Total Fat: 20 g | Saturated: 12 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 43 mg | Total Carbs: 38 g | Fiber: 1 g | Sugars: 30 g | Proteins: 3 g | Sodium: 133 mg | Polyunsaturated: 2 g | Monounsaturated: 4 g

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