Gluten-Free Carrot Cupcakes with Cream Cheese Frosting

RECIPESPLUS
14Ingredients
45Minutes
330Calories

Ingredients

US|METRIC
  • 1/3 cup rice flour
  • 3 tablespoons gluten-free cornmeal
  • 1/2 tablespoon mixed spices
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon baking soda
  • 2 cups ground almonds
  • 1 cup brown sugar
  • 2 carrots (peeled, grated)
  • 1/3 cup walnuts (chopped)
  • 4 large eggs (separated)
  • cream cheese frosting
  • 10 ounces reduced fat cream cheese (at room temperature)
  • 2/3 cup gluten free powdered sugar
  • 1 tablespoon orange juice
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    Directions

    1. Preheat oven to 325°F. Line a 12-cup muffin pan with paper liners.
    2. For the batter, sift flour, cornmeal, spices, baking powder and soda into a bowl. Stir in ground almonds, brown sugar, carrot, half the walnuts and the egg yolks. In a separate large bowl, using an electric mixer, beat egg whites until stiff peaks form. Lightly fold into flour mixture. Use to fill paper liners 2/3 full. Bake for 20-25 mins, until a skewer comes out clean. Cool in pan 5 mins before transferring to a wire rack to cool completely.
    3. Meanwhile, to make the icing, beat cream cheese, powdered sugar and orange juice in a bowl, until well combined. Chill until needed, then spread evenly on cupcakes. Sprinkle with remaining walnuts.
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    NutritionView More

    330Calories
    Sodium18% DV420mg
    Fat31% DV20g
    Protein22% DV11g
    Carbs10% DV30g
    Fiber16% DV4g
    Calories330Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol100mg33%
    Sodium420mg18%
    Potassium340mg10%
    Protein11g22%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate30g10%
    Dietary Fiber4g16%
    Sugars18g36%
    Vitamin A45%
    Vitamin C4%
    Calcium20%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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