25-35 minutes
6 muffins
Nuts,Peanuts,Gluten,Wheat
Vegetarian
Gluten Free Carrot Cupcake Muffins
25-35 minutes
6 muffins
Nuts,Peanuts,Gluten,Wheat
Vegetarian
About this recipe:
These carrot cupcake muffins are a great snack to enjoy with a cup of coffee or your favourite tea. They are also pretty good for breakfast on the run or as a lunch box treat.
Equipment:
paper cupcake cases, 12-hole muffin or tart tray , blender and 2 x mixing bowls
Ingredients:
Carrot Cupcake Muffins
150g FREEE Plain White Flour
1 tbsp FREEE Baking Powder
1 tsp ground cinnamon
100g brown sugar
1 tbsp orange rind, grated
4 tbsp orange juice
100g carrots, grated
1 egg
50ml oil
Cream Cheese Topping
25g icing sugar
100g cream cheese, full fat
Method:
190°C, Fan 170°C, 375°F, Gas 5
Carrot Cupcake Muffins
- Pre-heat the oven.
- Stand six cupcake cases in the holes of a muffin or tart tray.
- Grate the orange rind, squeeze the juice and set both aside.
- Measure the flour, baking powder and cinnamon into a bowl stir to combine.
- Stir in the sugar.
- Finely grate the carrot into a mixing bowl, or blender and break the egg into the bowl.
- Add the oil, half the grated orange rind and the orange juice and beat together well.
- Add the prepared flour blend and mix again.
- Divide the mixture between the cupcake cases.
- Bake for 25-35 minutes.
Cream Cheese Topping
- Sieve the icing sugar into a bowl.
- Add the cream cheese and stir until combined.
- Spread the topping over the cold cupcakes.
- Sprinkle the remaining grated orange rind over the top
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Sinead
So happy with these! I followed the recipe exactly and they turned out delicious. I added some pecans on top of the icing. Definitely making these again!
Reviewing: Gluten Free Carrot Cupcake Muffins
Debra Cuming
These were a great success although I found them very sweet. Certainly didn't need to frost them! I also found they made 8 cupcakes although I guess if you used large muffin cases they might fit in 6. Subbed water for orange juice as didn't have any oranges and baked them for 25min which was perfect. Would definitely make again.
Reviewing: Gluten Free Carrot Cupcake Muffins
Jo Marriott
Great recipe.. Really light, moist and tasty
Reviewing: Gluten Free Carrot Cupcake Muffins
Mark
My wife love that recipe Make me to do so often Instead of using cupcakes I do in bread machine as one cake with timer on around 40min. She just love it ❤️
Reviewing: Gluten Free Carrot Cupcake Muffins
Kathryn
Wonderful! I used mascarpone instead of cream cheese and muscovado sugar for the brown sugar. Yielded 8 muffins.
Reviewing: Gluten Free Carrot Cupcake Muffins
Lisa
These were fantastic. I added ⅓ cup chopped walnuts and ⅓ t ground allspice. I used sunflower oil and coconut sugar. Came out soft, moist and fluffy. Brilliant.
Reviewing: Gluten Free Carrot Cupcake Muffins
Bev
These were delicious. I couldn't wait for them to cool completely before trying one with the topping on. Wonderfully soft and moist and so tasty. I swapped the normal sugar for coconut sugar and they were fine. I also used olive oil and that was fine too. I only used half the amount of topping, but on reflection I think I'd prefer to double the cake mixture
Reviewing: Gluten Free Carrot Cupcake Muffins
Debbie
These muffins are absolutely delicious. They're lovely and moist and full of flavour just like normal carrot cake. There was loads of topping left over though so I'll probably make half the amount of topping next time.
Reviewing: Gluten Free Carrot Cupcake Muffins
Kat
I used SR flour as didn’t have plain and they came out lovely! I upscaled the ingredients by 50% and made 12 largish cupcakes. In fact my 4 year old did most of it (apart from the grating) and they were still great!
Reviewing: Gluten Free Carrot Cupcake Muffins