why make this recipe
Carrot Cake Cupcakes with Cream Cheese Frosting are a delightful treat perfect for any occasion. They are moist, sweet, and packed with flavor. The combination of grated carrots and crushed pineapple gives these cupcakes a unique twist, while the cream cheese frosting adds a rich, creamy finish. This recipe is also dairy-free, making it a great option for those with dietary restrictions. Plus, they are simple to make and sure to impress your family and friends!
how to make Carrot Cake Cupcakes with Cream Cheese Frosting
Ingredients:
- 1 1/2 cups grated carrots
- 1 can (8 ounces) organic crushed pineapple, drained (approximately 1 cup)
- 8 ounces dairy-free cream cheese, softened
- 2 large eggs, at room temperature
- 1/2 cup coconut sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 cups fine almond flour
- 2 tablespoons coconut flour
- 2 tablespoons tapioca flour
- 1/4 cup pure maple syrup
- 1/3 cup refined coconut oil, liquid or melted if solid
- 1/4 cup refined coconut oil, softened
- 1/4 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 cup chopped pecans
- 1 teaspoon fresh baking soda
- 1 pinch salt
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the grated carrots and crushed pineapple.
- In another bowl, cream together the softened dairy-free cream cheese, coconut sugar, and softened coconut oil.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the almond flour, coconut flour, tapioca flour, baking soda, ginger, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the maple syrup until a batter forms.
- Fold in the chopped pecans.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before frosting with dairy-free cream cheese frosting.
how to serve Carrot Cake Cupcakes with Cream Cheese Frosting
Serve these delicious cupcakes at room temperature. They are perfect for parties, family gatherings, or just a sweet treat during the day. You can garnish them with extra chopped pecans or a sprinkle of cinnamon on top for added flair.
how to store Carrot Cake Cupcakes with Cream Cheese Frosting
Store the cupcakes in an airtight container in the refrigerator for up to a week. If you want to keep them longer, you can freeze them without the frosting. Just make sure to wrap them well in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy them, thaw them in the refrigerator before adding the frosting.
tips to make Carrot Cake Cupcakes with Cream Cheese Frosting
- Make sure your eggs are at room temperature for better mixing.
- Don’t skip draining the crushed pineapple; too much moisture can make the cupcakes soggy.
- Feel free to experiment by adding raisins or shredded coconut for extra texture and sweetness.
variation
If you’d like a different flavor, you can swap some almond flour for whole wheat flour. You can also add spices like nutmeg or cardamom for a unique twist.
FAQs
Can I make these cupcakes gluten-free?
Yes! Use gluten-free flour blends instead of almond, coconut, and tapioca flours.
What can I use instead of dairy-free cream cheese?
You can use regular cream cheese if you’re not concerned about dairy, or try a homemade cashew cream for a similar texture.
How can I make these cupcakes sweeter?
You can increase the amount of coconut sugar or maple syrup to suit your taste.
Carrot Cake Cupcakes with Cream Cheese Frosting
Ingredients
Wet Ingredients
- 8 ounces dairy-free cream cheese, softened
- 2 large eggs, at room temperature Make sure to use room temperature eggs for better mixing.
- 1/2 cup coconut sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup pure maple syrup
- 1/3 cup refined coconut oil, liquid or melted if solid
- 1/4 cup refined coconut oil, softened
Dry Ingredients
- 1 1/2 cups fine almond flour
- 2 tablespoons coconut flour
- 2 tablespoons tapioca flour
- 1 teaspoon fresh baking soda
- 1/4 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1 pinch salt
Add-ins
- 1 1/2 cups grated carrots
- 1 can (8 ounces) organic crushed pineapple, drained (approximately 1 cup) Drain well to prevent sogginess.
- 1/2 cup chopped pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the grated carrots and crushed pineapple.
- In another bowl, cream together the softened dairy-free cream cheese, coconut sugar, and softened coconut oil.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the almond flour, coconut flour, tapioca flour, baking soda, ginger, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the maple syrup until a batter forms.
- Fold in the chopped pecans.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before frosting with dairy-free cream cheese frosting.