Mini Gluten Free Carrot Cake Cupcakes With Cream Cheese Frosting
So simple and delicious. You would never know they were Gluten Free.
Ingredients
For The Cream Cheese Frosting
For The Cupcake
Directions
- 1
Preheat oven to 350°. Line a mini cupcake, baking tray with paper liners and set to the side.
- 2
In a large mixing bowl whisk together the measure for measure flour, baking powder, baking soda, salt, cinnamon, and nutmeg, until combined. Set to the side.
- 3
To a separate mixing bowl whisk together the eggs, oil, applesauce, granulated sugar, brown sugar, and vanilla, until completely combined.
- 4
Pour the wet ingredients into the dry ingredients and mix to combine. Fold in the carrots until Incorporated.
- 5
Fill Each cupcake to 3/4 full. Place in the preheated oven and bake for 10 to 12 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean. Remove from oven and allow to cool completely on a wire rack.
- 6
While your cupcakes are cooling, you can prepare your frosting. To the bowl of a stand mixer, fitted with a paddle attachment, beat the softened cream cheese and butter until combind.
- 7
Add the powdered sugar and vanilla and continue beating until smooth and creamy.
- 8
Pipe a small amount of frosting on each cooled cupcake, and serve.
