While experimenting with my famous Gluten Free Carrot Cake Recipe, I made this lighter version to make gluten free carrot cupcakes. They are super light but can be made heavier like traditional carrot cake too. For a traditional cake texture, see the Gluten Free Carrot Cake Recipe.
Mini or Standard Size Cupcakes?
If you’re having a brunch or buffet style serving, mini cupcakes are the perfect portion size. This allows guests to taste more than one dessert.
Links You’ll Need:
Carla’s Gluten Free All-Purpose Flour Blend
Or
Easter Cupcake Decorating Ideas
If you see a decorating idea in the above photo, here is how you can make them yourself:
Bunnies:
For bunny ears, cut a gluten free Easter egg candy in half and frost in lavender or other pastel color in the inside. Then, frost white on the other and for the trim. Frost cupcakes with white frosting and sprinkle with shredded coconut. Add the ears last. Alternatively, you can cut large marshmallows at an angle and tip the inner portion in colored sugar.
Easter Baskets:
Color shredded coconut with a mixture of green and yellow food coloring; set aside to dry on a paper towel or sheet of parchment paper. Sprinkle on the top of freshly frosted cupcakes. (Don’t allow the frosting to set.) Top with gluten free Easter egg candies.
Speckled Easter Eggs:
Carrots in Dirt:
Frost chocolate cupcakes with chocolate frosting and top with chocolate cupcake crumbs (1 crumbled cupcake). Using orange and green colored frosting, pipe out squiggles of orange carrots with green tops.
Cupcakes should be light and moist, not heavy like carrot cake and other quick bread recipes. Make this gluten free carrot cake recipe when you want light.
*You may substitute the 4 four eggs with 1/2 cup liquid from can of cannellini beans (usually just contains 1/2 cup) plus 1/4 cup/4 tablespoons additional butter or margarine.
**Use up to 2-1/2 cups grated carrots or up to 2 cups when adding raisins. The more carrots you add, the heavier the cupcakes.
**
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