By Emily Farris
- ACTIVE: 15 MIN
- TOTAL TIME: 35 MIN
- SERVINGS: MAKES 12 CUPCAKES OR 24 MINI CUPCAKES
These dense, gluten-free carrot cake cupcakes are topped with an easy cream cheese frosting and can be made up to 2 days in advance.
HOW TO MAKE THIS RECIPE
- Preheat the oven to 325º. In a large mixing bowl, combine the almond flour, baking soda, cinnamon and salt.
- In a separate bowl, whisk together the eggs, oil, and maple syrup. Stir in the carrots and 1/2 cup of the pecans and add into the dry ingredients. Stir to thoroughly combine. Pour the batter equally into a paper-lined cupcake tin. Bake for 20 minutes, or until a toothpick stuck in the center comes out clean, then set aside and cool in the tin for 30 minutes.
- Meanwhile, in a large bowl or stand mixer, whip together the butter, cream cheese and powdered sugar until smooth.
- Once the cupcakes are completely cooled, spread with frosting and sprinkle with 1/4 cup of chopped pecans and serve.
MAKE AHEAD
Cupcakes can be stored in an airtight container for up to 2 days.
This excellent article was originally published here – http://www.foodandwine.com/recipes/gluten-free-carrot-cake-cupcakes
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