Description
Moist and flavorful gluten free cupcakes with a simple cream cheese frosting!
Ingredients
Scale
- 1/3 cup butter, melted (or sub coconut oil) ⠀
- 2 large eggs ⠀
- 1/3 cup maple syrup ⠀
- 1/4 cup coconut sugar ⠀
- 1/4 cup plain or vanilla greek yogurt (can sub dairy free yogurt or sour cream)
- 1 tsp vanilla extract
- 1 + 1/2 cups finely grated carrots (from ~2-3 carrots_
- 1 + 1/3 cup Bob’s Red Mill Super Fine Almond Flour
- 1/3 cup + 3 tbsp oat flour ⠀
- 1/3 cup gluten free old-fashioned rolled oats
- 1 + 1/2 tsp cinnamon
- 1/2 tsp nutmeg ⠀
- 3/4 tsp sea salt ⠀
- 1 tsp baking soda ⠀
- Optional add ins: raisins, pecans
For the Cream Cheese Frosting
- 8 oz cream cheese, softened*
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line 12 muffin tins with cupcake liners.
- In a large bowl, whisk the butter, eggs, maple syrup, coconut sugar, yogurt, and vanilla until smooth. Stir in the shredded carrots.
- Mix in the remaining dry ingredients, and stir until a smooth batter forms. If adding, fold in your pecans and/or raisins here.
- Scoop the batter into 12 muffin tins.
- Bake for 16-18 minutes, until a toothpick comes out mostly clean. Allow to cool.
- While muffins are cooling, use a hand mixer to beat the cream cheese until smooth, then add in the maple syrup and vanilla and mix until well-combined. Set in refrigerator until muffins are cool. Once muffins are frosted, store in the refrigerator for up to 6 days.
Notes
*While technically you can use dairy free cream cheese, for the best flavor results I really recommend a regular cream cheese here!