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Cupcake Recipes

Name: Gluten-Free Carrot Cupcakes with Cream Cheese Frosting
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 dozen
Ingredients: 2 large eggs, room temperature, lightly beaten; 1/3 cup sugar; 1/4 cup packed brown sugar; 1/4 cup canola oil; 1/4 cup 2% milk; 1/2 teaspoon cider vinegar; 1 cup gluten-free baking flour (with xanthan gum); 1 teaspoon ground cinnamon; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 1-1/2 cups shredded carrots; 1/4 cup raisins; 1/4 cup chopped pecans; CREAM CHEESE FROSTING:; 4 ounces cream cheese, softened; 1/4 cup butter, softened; 2 cups confectioners' sugar

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Gluten-Free Carrot Cupcakes with Cream Cheese Frosting

When my husband had to start eating gluten-free almost 15 years ago, we soon learned that most gluten-free baked goods are deeply disappointing. Imagine his delight when I discovered how to make his favorite carrot cake without wheat flour! It's been a hit with everyone I've made it for, whether or not they need to eat gluten-free. —Yvonne Anderson, McComb, Ohio