Gluten Free Carrot Cake Cupcakes
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Spring is in the air and these gluten free carrot cake cupcakes with pineapple are so moist and perfect for Easter!
- GF flour
- Baking soda
- Baking powder
- Brown sugar
- Egg replacer or eggs
- Crushed pineapple
- Grated carrots
STEP 1: Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt together.
STEP 2: Mix the oil with both sugars.
STEP 3: Add the egg replacer, pineapple, and vanilla extract.
STEP 4: Add the dry ingredients and stir to combine.
STEP 5: Fold in the carrots. Fill cupcake liners and bake on 350ºF for 18-20 minutes.
STEP 6: Cool completely before frosting. To make the frosting, beat the cream cheese and butter. Add powdered sugar.
GET THE FULL RECIPE AT THE LINK BELOW