Gluten Free Carrot Cake Cupcakes

If you’re doing the BlogLovin thing Follow on Bloglovin I’ll still be here, but Google Reader is going kaput July 1 so people (including myself) are looking into other options.

Now on to the real show!
20130505_211555Daddy-O had a birthday last week and I do birthdays preferably as big as I can get away with. I knew that he wouldn’t want a big to do, but I also know he wouldn’t mind cupcakes. As it turns out Daddy-O’s favorite cake is carrot cake.

Papadukes’s lady friend keeps to a gluten free diet so I had to find a way to make them so that she could eat them too. Oh Gooooooogllllle!

I found this recipe which was good to provide a start to my Gluten Free Carrot Cake Cupcake adventure. I read some reviews and had some other helpful hints from previous GF adventures that I already know and as I can’t leave well enough alone – I made some changes.

Here’s what you need:

GF Carrot Cake

  • 1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
  • 2/3 cup water
  • 1/2 cup butter, melted
  • 1/2 TSP ground cinnamon
  • 1/2 TSP pumpkin pie spice
  • 1 1/2 TBSP gluten-free vanilla
  • 3 eggs
  • 2 cup finely shredded carrots (about half  a small bag of baby carrots)

Cream Cheese Frosting

  • 5 oz (half of 8-oz package) cream cheese, softened
  • 3 TBSP butter
  • 1 TBSP gluten-free vanilla
  • 2 to 3 cups powdered sugar (I used closer to 3 for the consistency I wanted)
  • 1 TBSP milk

Here’s What You Do:
GF Carrot Cake

  1. Heat oven to 350°F. Line 18 cupcake/muffin tins (normal sized)
  2. In large bowl, beat cake mix, water, melted butter, cinnamon, pumpkin pie spice,  vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Mix in carrots on low speed.
  3. Spoon in cupcake/muffin tins. Fill about 2/3 of the way.
  4. Bake 18-25 minutes. I start checking in on them at about 15 minutes.
  5. They’re done when your tester comes out clean.

Cream Cheese Frosting

  1. In large bowl, beat cream cheese, butter, vanilla and milk with electric mixer on low speed until smooth.
  2. Gradually beat in powdered sugar, 1/2 cup at a time, until smooth and spreadable. If frosting is too thick, mix in more milk, half a TSP at a time.
  3. Spread or pipe over cooled cupcakes. Let Frank lick the spatula. He’ll be thrilled.

How easy peasy is that? And I have it on good authority (outside of my own tastebuds of course) that they were awesome.

I don’t know if you have reason to need to make GF Carrot Cake Cupcakes, but if you do this was a crowd pleaser.

***Betty Crocker® did not sponsor this post. Just happens to be what I used. The GF mixes are available at most grocery stores now.***

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About Court

I spend a lot of time on the pool deck and making treats in my kitchen amongst other things.
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One Response to Gluten Free Carrot Cake Cupcakes

  1. Pingback: Compilation of Yum | baking in my bathing suit

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