Carrot Cake Cupcakes with Heavenly Frosting

Wonderfully spiced, moist and tasty, these cupcakes are topped with clouds of perfect cream cheese and whipped cream frosting! Made with Pamela’s All-Purpose Flour.

Ingredients

    Yield:

      FOR THE CAKE
    • 1¾ cups Pamela's All-Purpose Flour
    • 1 teaspoon baking soda
    • 2 teaspoons baking powder
    • 1½ teaspoons ground cinnamon
    • ¾ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt
    • 3 eggs, large
    • ½ cup white sugar
    • ½ cup packed brown sugar
    • ¾ cup oil
    • 1 teaspoon vanilla
    • 2¾ cups shredded carrots
    • ½ cup crushed pineapple, drained well (optional)
    • Up to 1 cup toasted chopped pecans (optional)
    • Up to 1 cup golden raisins (optional)
      FOR THE FROSTING
    • 1 ⅓ cups cream cheese, room temperature
    • 1 ½ cups Powdered sugar, sifted
    • ⅔ cup heavy cream, whipped to stiff peaks
Directions

    TO MAKE THE CUPCAKES

    Preheat oven to 350°. Spray a standard 12-cup muffin pan with nonstick cooking spray, or line with muffin papers and spray. In a medium bowl, mix together All-Purpose Flour Artisan Blend, baking soda, baking powder, spices, and salt; set aside. In a separate large bowl, beat together eggs, white and brown sugar, oil, and vanilla. Add flour mixture to egg mixture and stir to combine. Stir in carrots, plus any optional ingredients. Fill muffin cups two-thirds full with batter. Bake for about 20 minutes, or longer if using pineapple, up to 28 minutes. Cupcakes are done when a toothpick inserted in the center comes out clean, and the tops spring back when gently touched. Let cool in pan for a few minutes before removing to a wire rack to cool completely.

    TO MAKE THE FROSTING

    Place cream cheese into bowl of an electric stand mixer with whisk attachment; beat on medium-low speed until smooth and there are no large lumps remaining. Add ½ cup of powdered sugar to mixer bowl and beat until combined, scraping down sides of bowl as needed. Repeat two more times with remaining of the sugar Once all of the powdered is added, mix for 2 to 3 minutes at medium speed until smooth and free of lumps. Remove bowl from mixer. Use a rubber spatula to gently fold the whipped cream into the frosting until fully combined, with no lumps or streaks.

    TO FROST CUPCAKES

    Once cooled, spread desired amount of Heavenly Frosting on each cupcake.

    VARIATION

    Instead of frosting cupcakes, sprinkle cooled cupcakes with powdered sugar.

    NOTE

    Cupcakes and frosting will keep fresh, covered in the refrigerator, for up to 3 days.

    © Pamela's Products, Inc.

Customer Reviews

Based on 2 reviews
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Z
Zora

These cupcakes are great. All my friends were shocked when I told them it was gluten free (I wish I took a video of their reactions).

On a note, it's the same ingredients and proportions as the regular carrot cake recipe on this site, just with the timings adjusted for cupcakes.

For the carrot cake:
I followed this recipe exactly - I used a food processor to chop up the carrots and then pressed them as dry as I could with paper towels to not add moisture to the batter. They cooked for exactly 20 minutes - I rotated the pan at 10 minutes. I don't have toothpicks, but when you press the top lightly & it springs back, they're done.

For the frosting:
I didn't use the cream cheese frosting on the recipe - I just blended cream cheese, butter, & powdered sugar with a little vanilla.

T
Trula Greer

Had some of these at a party and they were wonderful! Never baked with gluten free but dctr advised me because of digestive issues to cut out wheat...can't wait to try my luck with these!