Sunday, July 24, 2016

Finally, a decent gluten-free cupcake!

A few weeks ago, I volunteered to make desserts for my friend Felicity's wedding shower. As she and I are both trying to cut down on our gluten intake, I decided to take another run at gluten-free baking. I mean, it's not like a wedding shower is a high pressure situation, suitable for a first attempt at a new recipe, right? ;) So I decided to make a few dozen mini peach tartlets and a couple dozen carrot cupcakes -- all gluten-free. And much to my delight, both came out deliciously. Things turned out so well, that I actually am whipping up another batch of cupcakes right now, which I'll be bringing to a pool party after work tomorrow. Just a dozen this time around.

Here, for your gluten-free recipe box, is a little something I adapted from the Divas Can Cook blog. I think even the decidedly un-diva-like Bugs Bunny would approve of these....

Gluten-free Carrot Cupcakes
Makes 1 dozen cupcakes


  • 1/2 cup white sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup olive oil
  • 1 egg + 1 egg yolk
  • 1 cup all-purpose gluten-free flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 cup buttermilk (or milk + a splash of white wine vinegar)
  • 1 1/2 tsp vanilla extract
  • 1 1/2-2 cups carrots, finely shredded (I used a little over 2 cups)
  • 1/4 cup coconut flakes, finely shredded
  • 4 oz cream cheese, room temperature
  • 2 TBSP butter, room temperature
  • 1 cup confectioners sugar (may need more to thicken if desired)
  • 1/2 tsp vanilla extract

Preheat oven to 350 F. (Or if it's my not-so-great electric oven, 375F. Don't ask.)

Prep a dozen muffin tins with paper liners (or grease with a thin layer of butter, then dust with flour.)

In a large bowl beat oil, both sugars, and eggs. Set aside.

In a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.

Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk. Mix just until just combined.

Fold in shredded carrots, coconut flakes, and vanilla.

Pour batter into prepared muffin cups. (I used a 1/4 cup measure.)
Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean, then cool in baking pan on a wire rack on the counter.

Prepare the frosting by first creaming together the butter and cream cheese.

Add in the confectioners sugar and vanilla.

Mix until silky and creamy. Add more sugar if a thicker texture is needed.

When cupcakes, are cooled remove them from pans and frost.

Note: Unfrosted cupcakes will keep on the counter for 1-2 days, or in the fridge for a handful of days. Unfrosted cupcakes can be stored in the freezer for a couple of months.

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