Gluten Free Carrot Zucchini Cupcakes

Need a healthy treat?

Gluten Free Carrot Zucchini Cupcakes!

Still doing good at your New Year's Resolutions?

I am, and I hope these help! 

Everyone needs a little treat once in a while, and like the name implies there's carrots and zucchini packed into these moist cupcakes.  (Semi-healthy right!?!)

These little babies have a lot of texture and has a punch of citrus flavor thanks to the frosting.

I found the original recipe on Pinterest, made into bars.

We took these to a party, and I thought cupcakes would be easier to eat, especially for the kiddos.  I also only used half the oil (replaced with applesauce).

Here's to staying on track with your New Year's Goals!

Gluten Free Carrot Zucchini Cupcakes

3 eggs

3/4 cup packed brown sugar

1/4 cup canola oil

1/4 cup unsweetened applesauce

1/4 cup honey

1 t. vanilla

1 1/2 cups shredded carrots

1 cup shredded zucchini (if you want to see the zucchini shreds leave the peel on, if not peel before shredding)

1 1/2 cups GF mix

2 t. xanthan gum

1 t. baking powder

1 t. cinnamon

1/2 t. baking soda

Preheat oven to 350 degrees.

In a large bowl, whisk together the eggs, brown sugar, oil, applesauce, honey and vanilla.  

Fold in the carrots and zucchini.

Add in the flour, xanthan gum, baking powder, cinnamon, and baking soda. Stir together until just combined.

Pour about 1/3 cups of batter into prepared cupcake cups.

Bake about 17-20 minutes or until a toothpick comes out clean.  Cool completely on a wire rack.

Frost with the Lemon Cream Cheese Frosting.

Lemon Cream Cheese Frosting

8 oz package Cream Cheese, room temperature

2 cups powdered sugar

1 1/2 t. lemon zest

Beat together the cream cheese and powdered sugar until smooth.  Add in lemon zest, beat until fluffy.

Frost cupcakes as desired.

Makes 1 dozen cupcakes.

Gluten Free Chocolate Chip Brownies

I made these brownies a little while ago for a funeral.

They were a big hit and no one guessed they were gluten free.

There are a few things I love about them: super easy to make, takes a small amount of flour, the tangy sour cream frosting, and the chunks of chocolate chips.

These are super chocolate-y!

Can't beat that right.  

Gluten Free Chocolate Chip Brownies

1/2 cup butter, softened

1 cup sugar

4 eggs

1 can (16 oz) chocolate syrup

2 t. vanilla

1 cup GF mix

1 rounded t. xanthan gum

1 cup semi-sweet chocolate chips

1 cup chopped nuts (optional)

Frosting

1 cup semisweet chocolate chips

1/4 cup butter, cubed

1/2 cup sour cream

2 1/4 cups powdered sugar

In a large mixing bowl, cream butter and sugar.  Add eggs one at a time, beating well after each addition.  Beat in chocolate syrup and vanilla.  Stir in the flour, chocolate chips and nuts.

Pour into a greased 9x13 pan.  Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

For frosting, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth.  Cool for 5 minutes.  Whisk in sour cream.  Gradually stir in powdered sugar until smooth.  Frost brownies.  Cut into bars.  Store in the refrigerator.

Also try:

Gluten Free Flourless Brownies

or

Gluten Free White Chocolate Brownie Bites

Gluten Free Sprinkles Strawberry Cupcakes

I found this recipe on the Martha Stewart website and supposedly it's the actual Sprinkles Cupcake shop recipe.

Even if it's not, they are really, really good.

I love the slight strawberry flavor and are perfect for a birthday party, baby shower (for a girl, of course), bridal shower, Valentine's Day, or just a Sunday Night Treat.

The first batch I made, I kinda cheated.  I thought: "do I really need to get out my heavy duty mixer", "do I really need to mix the ingredients in order", "does this recipe really only make 12".  The answer to all the above it yes, yes, yes!  Use your heavy-duty mixer, follow each step, and yes, it only makes 12 cupcakes!

The recipe makes 12 cupcakes, and the frosting says enough for 12 cupcakes, but I found I needed to make more cupcakes (which wasn't an issue!) to use up all the frosting.  So unless you like a ton of frosting on your cupcakes, half the frosting recipe or make 2 dozen cupcakes.  I would go with the latter... 

Gluten Free Sprinkles Strawberry Cupcakes

with Gluten Free Strawberry Frosting

2/3 cup fresh or frozen strawberries, thawed

1 1/2 cups Gluten Free Flour Mix

1 rounded teaspoon xanthan gum

1 rounded teaspoon baking powder

1/4 t. coarse salt

1/4 cup milk, room temperature

1 t. vanilla

1/2 cup (1 stick) butter, room temperature

1 cup sugar

1 egg, room temperature

2 egg whites, room temperature

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with cupcake liners; set aside.

Process strawberries until pureed.  Reserve 1/3 cup, and set aside leftover for frosting.  Add more strawberries if necessary to get 1/3 cup puree.

In a medium bowl, whisk together flour, xanthan gum, baking powder, and salt; set aside.  In a small bowl, mix together milk, vanilla, and strawberry puree, set aside.

In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream butter on medium speed, until light and fluffy.  Gradually add sugar and continue to beat until well combined and fluffy.  Reduce the mixer speed and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended.  Add the milk mixture; mix until just blended.  Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, ass necessary until just blended.

Divide batter evenly among prepared muffin cups.  I found this to be about 1/3 cup of batter, which seems like a lot but they will shrink as they cool.   Bake until tops are dry to the touch, about 22-25 minutes.  Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing with Sprinkles Strawberry Frosting.

Gluten Free Sprinkles Strawberry Frosting

1/2 cup frozen strawberries, thawed

1 cup (2 sticks) butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups powdered sugar

1/2 t. vanilla

Process strawberries until pureed.  In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.  Reduce mixer speed and slowly add powdered sugar; beat until well combine.  Add vanilla and 3 T. strawberry puree, mix until just blended. Do not overmix or frosting will incorporate too much air.  Frosting consistency should be dense and creamy, like ice cream.

Gluten Free Caramel Frosting

This frosting takes a little effort, but it's so good on a Gluten Free chocolate cupcake.

I think I liked the frosting better than the actual cupcake...which works out perfectly because my 3-year old doesn't to frosting, so we split it and I think I get the better end of the deal!

Pair this frosting with any chocolate cake or cupcake.  This makes enough frosting for one cake or 24 cupcakes.

Gluten Free Caramel Frosting 

for Gluten Free Chocolate Cake

1 cup packed brown sugar

1/2 cup butter, cubed

1/4 cup milk

2 to 2 1/4 cups powdered sugar

In a heavy saucepan, combine the brown sugar, butter, and milk.  Cook and stir over low heat until sugar is dissolved.  Increase heat to medium.  DO NOT stir.  Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns amber. 

Remove from heat; transfer to a small bowl.  Cool to room temperature.  Gradually beat in powdered sugar.

Also try:

Gluten Free Buttercream Frosting

or 

Gluten Free Chocolate Cream Cheese Buttercream Frosting