Gluten Free Carrot Cupcakes Recipe

We love to bring you new and exciting ways of baking our mixes, and this recipe is no exception.

Our gluten free Vanilla Sponge Mix makes a delicious carrot cake – studded with sultanas, packed into bite-sized cupcake mouthfuls and piled high with lemon-y cream cheese frosting. Yum!

Gluten Free Carrot Cupcake

Gluten Free Carrot Cupcakes Recipe

Ingredients (makes 12 cupcakes)

For decoration:

  • 50g unsalted butter (or dairy free alternative)
  • 125g cream cheese (or dairy free alternative)
  • Zest of 1 lemon
  • 300g icing sugar
  • 12 fondant carrots

Ready? Let’s Bake!

  1. Preheat the oven to 180°C/160°C fan, and line a cupcake tin with 12 paper cases
  2. Cut off the top and tails of the carrots, then peel and coarsely grate
  3. In a large bowl, whisk together the eggs and oil until frothy and pale in colour
  4. Scatter over the vanilla cake mix, mixed spice, raisins and sultanas and fold everything together with a spatula
  5. Divide the mixture between the cupcake cases, filling to about three-quarters full
  6. Bake for 23-25 minutes until risen and springy to the touch
  7. Leave to cool in the tin for 5 minutes before lifting out and leaving to cool completely

For the frosting:

  1. In a large bowl, beat the butter with a spatula or electric whisk until it is soft and smooth
  2. Add the cream cheese and lemon zest and beat again
  3. Sift the remaining icing sugar and mix until soft and fluffy

To decorate:

  1. Scoop the frosting into a piping bag fitted with a plain tube nozzle
  2. Pipe swirls of frosting on the top of the cupcakes (Alternatively, you can spread it on using a butter knife)
  3. Decorate with a fondant carrot
Vanilla Sponge Cake

This recipe is available to download and print in our National Cupcake Week series from 2014.

Posted in: Gluten Free Baking

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