Gluten-Free Carrot Cupcakes

for the cupcakes:
2 cups sugar
1 cup butter
1 tsp GF vanilla extract
4 large eggs
2 cups shredded carrot (about 4 medium carrots)
1 cup flaked, sweetened coconut
2/3 cup crushed pineapple (about an 8 oz. can)
2 3/4 cups gluten-free flour blend
1 1/2 tsp xanthan gum
1 1/2 tsp GF baking powder
1 1/2 tsp GF baking soda
2 tsp ground cinnamon

1. Preheat the oven to 350F. With an electric mixer, beat the sugar and butter, then add the vanilla. Add the eggs one at a time, mixing to incorporate after each addition. Add the carrot, coconut and pineapple and mix until combined. In a separate bowl, combine the flour, baking powder, baking soda, xanthan gum, and cinnamon and mix with a whisk to sift the ingredients together and break up any lumps. Add the dry ingredients all at once to the sugar mixture and beat on low speed to incorporate. Scrape down the sides of the bowl and beat again until the batter is well mixed and smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for about 30 minutes, rotating pan half way through bake time. Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
12 oz cream cheese, softened
1 cup salted butter, softened
3 3/4 cups icing sugar
1 1/2 tsp GF vanilla extract

2. With an electric mixer, cream together the cream cheese and butter until completely incorporated. Add the icing sugar and vanilla and beat well until desired consistency is reached. (Add more icing sugar for a stiffer frosting, or add a splash of milk for a runnier frosting). Frost each cupcake with a large round tip. Garnish with a piped, candy or real carrot if desired.

Makes approximately 24 cupcakes

Gourmet 24 Karat Cupcakes - Recipe

for the cupcakes:
1 cup all-purpose flour
1/8 tsp. nutmeg
1/8 tsp. ginger
3/4 tsp cinnamon
2 tsp. baking soda
1 cup sugar
2 eggs
1/4 cup melted butter
1/4 cup canned crushed pineapple, drained
1 cup carrots, peeled and diced or shredded

1. Preheat the oven to 325F. Sift the flour, nutmeg, ginger, cinnamon, and baking soda into a medium bowl. In an stand mixer or large bowl, beat the sugar, eggs and butter together until well blended. Add the pineapple and carrots, and mix well. Add the flour mixture to the egg mixture and beat on low speed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 8-10 minutes, rotate the pan and bake for an additional 8-10 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
1 cup + 1 tbsp. cream cheese, room temperature
6 tbsp. unsalted butter, room temperature
4 cups icing sugar
2 1/4 tsp. vanilla extract

2. In a stand mixer or large bowl, beat the cream cheese and butter on medium speed until creamy. In a separate bowl, sift the icing sugar. Add the icing sugar to the butter mixture on low speed until it begins to incorporate. Add the vanilla extract, and beat at medium to high speed until fully incorporated. Frost each cupcake with a piping bag fitted with a large round tip, such as a wilton 1A. Sprinkle the top of each cupcake with edible gold glitter or sprinkles, if desired.

Makes approximately 12 cupcakes

Gluten-Free Apple Spice Cupcakes - Recipe

for the cupcakes:
1 box gluten-free yellow cake mix
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2/3 cup water
1/2 cup butter, room temperature
2 tsp. gluten-free vanilla
3 eggs
1 cup apple, peeled and chopped

1. Preheat the oven to 350F. Place all ingredients, except for apple, in a large bowl or stand mixer and beat on low speed for 30 seconds. Continue to beat on medium speed for about 2 minutes. Gently fold in the apple until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool completely.

for the frosting:
1/2 cup unsalted butter, room temperature
6 oz. gluten free cream cheese, room temperature
3 1/2 tbsp. pure maple syrup
2 cups icing sugar

2. In a medium bowl, beat together butter, cream cheese, and maple syrup until smooth and creamy. Add icing sugar half a cup at a time and continue beating until all sugar is incorporated. Frost each cupcake with a piping bag fitted with a large open star tip, such as a Wilton 1M. Sprinkle chopped candied walnuts on top, if desired.

Makes approximately 18 cupcakes

Fig and Orange Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tbsp. vanilla extract
1 cup finely chopped, dried figs

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup cream cheese, softened
1 1/2 cups icing sugar, sifted
1 tsp. vanilla extract
2 tbsp. orange marmalade1 tbsp. grated orange zest
chopped fresh figs for garnish

2. Beat the cream cheese, icing sugar, vanilla and orange zest and marmalade with an electric mixer until soft and creamy. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a slice of fig.

Makes approximately 18 cupcakes

Fig and Vanilla Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tbsp. vanilla extract
1 cup finely chopped, dried figs

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup cream cheese, softened
1 1/2 cups icing sugar, sifted
1 tsp. vanilla extract
1 tbsp. grated lemon zest
chopped fresh figs for garnish

2. Beat the cream cheese, icing sugar, vanilla and lemon zest with an electric mixer until soft and creamy. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a slice of fig.

Makes approximately 18 cupcakes

Fennel & Almond Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. finely crushed fennel seeds
4 tbsp. blanched almonds, chopped
1. Preheat the oven to 350F. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale (about 2-3 minutes). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for 25 minutes.

for the frosting:
1 cup cream cheese, softened
1 1/2 cups icing sugar, sifted
1 tbsp. licorice-flavored liqueur
1 tsp. vanilla extract
additional slivered almonds, if desired
2. Combine the cream cheese and icing sugar in a medium bowl and beat with an electric mixer until soft and creamy. Add the liqueur and vanilla, stir well. Frost each cupcake with a beveled spatula or knife. Sprinkle or arrange some slivered almonds on top of each cupcake.

Makes approximately 18 cupcakes

Fennel Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. finely crushed fennel seeds

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale (about 2-3 minutes). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for 25 minutes.

for the frosting:
1 cup cream cheese, softened
1 1/2 cups icing sugar, sifted
1 tbsp. licorice-flavored liqueur
1 tsp. vanilla extract
1 tsp. lightly crushed fennel seeds

2. Combine the cream cheese and icing sugar in a medium bowl and beat with an electric mixer until soft and creamy. Add the liqueur and vanilla, stir well. Frost each cupcake with a beveled spatula or knife. Sprinkle some fennel seeds on top of each cupcake.

Makes approximately 18 cupcakes

Apricot & Pecan Cupcakes - Recipe

For the cupcakes:
1 1/3 cups roughly chopped dried apricots
4 tbsp. brandy
4 cups self-rising flour
1/2 cup unsalted butter, cubed
3/4 cup confectioners/icing sugar
2 lightly beaten eggs
3/4 cup buttermilk
1/2 cup chopped pecans

1. Soak the chopped apricots in the brandy and let stand for 1 hour.
Preheat the oven to 350F. Drain the apricots and then puree in a food processor until smooth. Put the flour and butter in a medium bowl. Using a pastry blender or a fork cut the butter and flour together until it looks like bread crumbs. Stir in the sugar, eggs, buttermilk and pecans until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.


For the frosting:
1/4 cup unsalted butter, softened
12 oz. cream cheese, softened
1 tbsp. orange juice
1/2 tbsp. orange zest
2 cups confectioners/icing sugar


2.  In a large bowl, beat the butter, cream cheese orange juice and zest with an electric mixer until smooth and creamy. Add in the confectioners sugar 1/2 cup at a time, beating in between additions until all icing sugar is incorporated. Add small amounts of additional icing sugar or orange juice to reach the desired consistency. Frost each cupcake with a beveled spatula or knife; top with a pecan or roll edges in chopped pecans. 

Makes approximately 12 muffins

Citrus Cream Carnation Cupcakes - Recipe

Hello my darlings! I missed you this past weekend...I have been baking up a storm, busy as bee, workin' hard for the money... but don't worry, I'll have plenty of pictures to show you and catch up this weekend...until then, enjoy some more yummy cupcakes!
Love and Sprinkles, xoxo


For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract

1. Preheat the oven to 350F. Combine all cupcake ingredients in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.


For the frosting:
1/2 cup cream cheese, softened
2 tsp. lemon zest/orange zest
3 tbsp. confectioners/icing sugar
3 doz. red, pink, or striped carnations


2. Combine cream cheese and citrus zest in a small bowl. Stir in icing sugar until well combined. Frost each cupcake with a knife or beveled spatula. Snip the heels off of each carnation and place the flower on top of each cupcake.


Makes approximately 18 cupcakes