Gluten Free Carrot Cake Cupcakes

Spring is in the air and these gluten free carrot cake cupcakes with pineapple are so moist and perfect for Easter!

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INGREDIENTS - GF flour - Baking soda - Baking powder - Cinnamon - Nutmeg - Salt - Oil - Sugar - Brown sugar - Egg replacer or eggs - Vanilla - 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