• Ingredients
  • 2 cups gluten-free flour mix (Bob’s Red Mill 1 to 1 is what I used)
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 2 tsp. baking soda
  • 3/4 tsp. salt
  • 4 large eggs (I used extra-large)
  • 1-1/2 cups sugar
  • 3/4 cup unsweetened applesauce
  • 1/2 cup oil (I used canola)
  • 1 tsp. vanilla extract
  • 14.5 oz. peeled and grated carrots (about 4 cups)

Preheat oven to 350 degrees F. Prepare 24 muffin cups by using paper liners or another non-stick method.

Stir together gf flour, cinnamon, ginger, nutmeg, soda, and salt. Set aside.

In a large bowl, beat the eggs and then stir in the sugar, applesauce, oil, and vanilla. Beat until combined. Add the flour mixture and stir until just combined. Stop stirring. Fold in the carrots until just combined.

Spoon the batter evenly into the prepared cups. Bake 15-20 minutes at 350 degrees F. They are done when muffin springs back when lightly pressed. It took mine about 24 minutes, probably because my eggs were extra-large.

  • Frosting Ingredients
  • 8 oz. cream cheese, softened
  • 1/2 cup (4 oz.) butter, softened
  • 4 cups powdered sugar
  • 2 tsp. vanilla extract

In a mixer, beat together cream cheese and butter until well mixed. Stir in powdered sugar and vanilla until well combined.

NOTES: The cupcake recipe comes from texanerin.com and she has a variety of ways to do this in different pans, like to make cakes, and also offers ingredient substitution possibilities. I only used her cake recipe, not her frosting. These cupcakes had rave reviews. It may be one of the first things I’ve made gluten-free that I couldn’t tell. They were delicious! Most of the cupcakes I “cored” and filled with my Lemon Curd, then I frosted with Cream Cheese Frosting. I think you could play around with these quite a bit. Orange curd? Orange frosting? I think yes!