Carrot Cake Cupcakes

Arrow gluten free & dairy free! Get Recipe

Carrot Cake Cupcakes

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I ngredients Get Recipe

[{"selector":"#anim-5ff3b1a6-b838-4de9-a0e5-3a42f1028428","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4dfbdbbc-d928-4989-be77-e3fbceb50a93","keyframes":{"transform":["translate3d(553.12502%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Preheat oven to 375°F, and line a muffin tin with 6 paper cups. Combine the gluten free flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a small bowl. Mix well and set aside. Step 1 Get Recipe

[{"selector":"#anim-bcc6de58-f708-4b71-93bb-490f3335d05a","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-eb00bee9-6636-4b33-b767-80f7403680f2","keyframes":{"transform":["translate3d(560.93751%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add the brown sugar and egg to a mixing bowl. Use an electric mixer to beat them on medium speed for 3 minutes until the egg has increased in volume and the color is lighter. Step 2 Get Recipe

[{"selector":"#anim-a857d130-e917-458a-846d-b8cd7322b7c2","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4a3964ea-46b8-4d07-b57f-1e7e66ee0b74","keyframes":{"transform":["translate3d(551.56251%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] With the mixer on, slowly pour the oil in at the edge of the bowl. Mix until combined. Step 3 Get Recipe

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[{"selector":"#anim-fba453c8-b1df-4412-badf-b2e92ce5c46d","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-65bc00a2-da21-41e7-a775-49042f8b38bd","keyframes":{"transform":["translate3d(560.93751%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Portion the batter into 6 cups. Bake for 21-23 minutes. Allow to cool completely before decorating. Step 6 Get Recipe

A perfect small-batch cupcake recipe!

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As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

Carrot Cake Cupcakes