"Have your veggies and dessert with these Easy Small Batch Gluten Free Carrot Cupcakes. With only 6 cupcakes per batch, they are the perfect quick and easy weekday dessert!"
Small Batch Gluten Free Carrot Cupcakes
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Prep time 10mins
Cook time 20mins
Serves or Makes: 6
Recipe Card
ingredients
- 1/2 cup Gluten Free 1:1 Baking Flour
- 1/2 teaspoon Baking Powder
- 1/8 teaspoon Baking Soda
- 1/2 teaspoon Ground Cinnamon
- Pinch of salt
- 1/3 cup melted Coconut Oil
- 1/2 cup Brown Sugar
- 1/4 teaspoon Vanilla extract
- 1 Egg
- 3/4 cup grated Carrots
- 1/4 cup Coconut or Chopped Nuts
Method
Step 1
Preheat oven to 350°F and line a 6 cup standard cupcake tin with liners and set aside.
Step 2
In a small bowl, combine gluten free baking flour, baking powder, baking soda, salt and cinnamon. Whisk to combine, then set aside.
Step 3
In a medium bowl, add brown sugar and coconut oil, whisk to cream together, then add egg and whisk again. Next add vanilla extract and whisk, to combine with egg, sugar and oil.
Step 4
Add the dry ingredients to the wet and whisk together until well combine and there are no lumps, being careful not to over mix.
Step 5
Fold in the carrots and your add-in, until well combined with the batter.
Step 6
Divine the mixed batter evenly among the 6 cupcake liners. Bake in the preheated oven for 20-25 minutes until they are golden and a toothpick stuck in the center comes out clean.
Step 7
Let set in the pan for 5 minutes before transferring to a cooling rack to cool completely before frosting.