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Easy Gluten-free Carrot Cake Cupcakes
Gluten-free Carrot Cake Cupcakes are surprisingly easy to make with the help of yellow cake mix! Take them to the next level with homemade cream cheese frosting!
Prep Time
40
minutes
mins
Cook Time
23
minutes
mins
Total Time
1
hour
hr
3
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free
Servings:
24
cupcakes
Calories:
313
kcal
Author:
Katie Olesen
Ingredients
Carrot Cake Cupcakes
½
cup
butter* (1 stick)
melted, see notes
1 ¼
cups
milk*
see notes
3
eggs*
see notes
1
box
favorite yellow cake mix
I used Krusteaz Gluten-free
1
teaspoon
cinnamon
¼
teaspoon
ginger
¼
teaspoon
nutmeg
2
cups
grated carrots
Cream Cheese Frosting
½
cup
butter
softened
8
ounces
cream cheese
softened
1
teaspoon
vanilla
4
cups
powdered sugar
½
cup
chopped walnuts
optional
Instructions
For the Carrot Cake Cupcakes
Preheat oven to 350°F* (see notes). Line muffin tins with cupcake liners.
Blend together the butter, milk, and eggs with hand mixer.
Mix in the cake mix, cinnamon, ginger, and nutmeg.
Stir in the grated carrots.
Scoop into cupcake liners and bake 23 min or until toothpick inserted in center comes out clean. Cool.
For the Cream Cheese Frosting
With a hand mixer, blend the butter, cream cheese, and vanilla together until well combined.
Gradually mix in the powdered sugar until well combined.
Frost cooled cupcakes with cream cheese frosting and sprinkle with chopped walnuts, if desired.
Notes
*Use ingredients and instructions according to your cake mix. These instructions are for Krusteaz Gluten-free Yellow Cake mix.
Nutrition
Calories:
313
kcal