Gluten Free Carrot Cupcakes

Step 1 -

Start by grating your carrots; you can use a standard grater or a food processor with a grating attachment. Next, preheat your oven to 300 degrees. Line your muffin tin with cupcake liners.

Step 2 -

In a small bowl combine the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, orange zest and salt.) Mix together until evenly combined.

Step 3 -

In a large mixing bowl, combine the wet ingredients (brown sugar, granulated sugar, oil, eggs and applesauce.) Mix together until evenly combined.

Step 4 -

Fold the dry ingredients into the wet ingredients and continue mixing until evenly incorporated. Gently mix in the grated carrots. Pour the batter into the cupcake liners, filling each about ¾ way.

Step 5 -

Bake 25-35 minutes or until a toothpick comes out clean from the center of a cupcake. While the cupcakes are cooling, make the frosting.

Step 6 -

Using an electric mixer, beat together the room temperature cream cheese and butter until evenly incorporated. Beat in the orange juice, zest and powdered sugar until a light and fluffy frosting forms. Chill in the fridge for 20 minutes before piping onto the cupcakes. Sprinkle with additional orange zest and a sprinkle of cinnamon. Enjoy!