Melt-In-Your-Mouth Gluten Free Carrot Cupcakes
This recipe makes the best carrot cupcakes in the world and on top of that; they are gluten free! They are fluffy, they are moist and so soft!
Servings 12 Cupcakes
Ingredients
Caramel
- 70 g Unsalted Butter
- 40 g Cream
- 90 g Caster Sugar Superfine Sugar
- ⅛ tsp Sea Salt
Gluten Free Carrot Cupcakes
- 170 g Carrot Grated
- 180 g Caster Sugar Superfine Sugar
- 2 Eggs Large
- 160 g Vegetable Oil
- 125 g Gluten Free All-Purpose Flour Link in Recipe Notes
- 30 g Cornstarch / Cornflour
- 1 ½ tsp Xanthan Gum Omit if your flour blend already contains it
- 1 ¾ tsp Baking Soda
- ¼ tsp Baking Powder
- 1 tsp Mixed Spice
- 25 g Pecan Nuts Chopped
Caramel Cream Cheese Frosting
- 1 Batch Caramel Frosting Link to recipe in notes
Instructions
Caramel
- Boil or heat your cream in the microwave, and set aside.
- Add your caster sugar to a small saucepan and place over medium heat. Heat the sugar until it melts and caramelises (light caramel), stirring slowly as it melts. Make sure all your sugar is dissolved.
- Once your caramel reaches a light caramel, add the cream, whisking or stirring continuously and being careful not to burn your hands over the heat.
- Add the salt and then start adding your butter in cubes. Once your cube is almost melted fully, add the next and continue the process until all your butter is incorporated.
- Pour your caramel into a bowl and place plastic wrap onto the surface of the caramel and let cool.
Gluten Free Carrot Cupcakes
- Preheat your oven to 170C (340F). Prepare your cupcake pan.
- In a medium-sized bowl, whisk together eggs and sugar until pale, light and creamy.
- Stream in oil slowly, while conitnuously whisking.
- Sift your dry ingredients into your wet mixture and mix until combined.
- Add grated carrots and pecans and fold in by hand.
- Bake for 20 - 25 min until a toothpick comes out clean or has only a few crumbs attached to it.
Caramel Cream Cheese Frosting
- Process your light brown sugar into a powdered consistency using a grinder or hand blender. This step is optional, however the frosting will be a bit more crunchy if you decide to skip this step.
- In a medium-sized bowl, add your butter and cream cheese frosting and mix until well combined.
- Add your sugars and vanilla and mix until smooth.
- Add 50g of your smooth caramel and mix until well combined.
Notes
- Gluten Free All-Purpose Flour recipe here
- Caramel Cream Cheese Frosting recipe here
- Mixed spice - you may know it as something different. It is known also known as pudding spice or pumpkin pie spice and contains a mix of cinnamon, nutmeg, ginger, allspice and cloves. If you prefer less spicy, you can use only cinnamon as well.