Gluten-Free Carrot Cupcakes With Cream Cheese Frosting Recipe

Name: Gluten-Free Carrot Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup rice flour; 3 tbsp gluten-free cornmeal; 1/2 tbsp mixed spices; 2 tsp gluten-free baking powder; 1 tsp baking soda; 2 cups ground almonds; 1 cup brown sugar; 2 None carrots, peeled, grated; 1/3 cup walnuts, chopped; 4 None large eggs, separated; None None Cream Cheese Frosting; 10 oz reduced-fat cream cheese, at room temperature; 2/3 cup gluten-free powdered sugar; 1 tbsp orange juice

Servings: persons

1/3 cup rice flour
3 tbsp gluten-free cornmeal
1/2 tbsp mixed spices
2 tsp gluten-free baking powder
1 tsp baking soda
2 cups ground almonds
1 cup brown sugar
2 None carrots, peeled, grated
1/3 cup walnuts, chopped
4 None large eggs, separated
None None Cream Cheese Frosting
10 oz reduced-fat cream cheese, at room temperature
2/3 cup gluten-free powdered sugar
1 tbsp orange juice

1
Preheat oven to 325u00b0F. Line a 12-cup muffin pan with paper liners.
2
For the batter, sift flour, cornmeal, spices, baking powder and soda into a bowl. Stir in ground almonds, brown sugar, carrot, half the walnuts and the egg yolks. In a separate large bowl, using an electric mixer, beat egg whites until stiff peaks form. Lightly fold into flour mixture. Use to fill paper liners 2/3 full. Bake for 20-25 mins, until a skewer comes out clean. Cool in pan 5 mins before transferring to a wire rack to cool completely.
3
Meanwhile, to make the icing, beat cream cheese, powdered sugar and orange juice in a bowl, until well combined. Chill until needed, then spread evenly on cupcakes. Sprinkle with remaining walnuts.

1220

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup rice flour, 3 tbsp gluten-free cornmeal, 1/2 tbsp mixed spices, 2 tsp gluten-free baking powder, and more.

Yes, Gluten-Free Carrot Cupcakes With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Carrot Cupcakes With Cream Cheese Frosting

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