sweet eats: gluten free carrot-zucchini cupcakes (for easter!)

Happy almost Easter to all who celebrate! This post has a long title, but I needed to include the ‘gluten free’ since this was my first successful venture in GF baking. Previously, I tried making muffins using garbanzo bean flour, and they tasted like…beans. There’s nothing wrong with beans but that is just not how you want muffins to taste. This attempt was much more successful and I even made these cupcakes cute for Easter. I used toasted coconut and peanut butter eggs on top of carrot cupcakes… because you know who likes carrots? Bunnies! (Like the Easter bunny… get it?)

Have a great weekend! Recipe is below.

Carrot-Zucchini cupcakes with cream cheese frosting (gluten free):

For the cupcakes:

• 1 1/4 cups almond flour
• 1/2 tspn baking soda
• 1 tspn baking powder
• 1 1/2 tspn cinnamon
• 1/4 tspn salt
• 1 large room temperature egg
• 1/3 cup grape seed oil
• 1/3 cup maple syrup
• 1 tspn vanilla extract
• 1/2 cup grated carrot
• 1/2 cup grated zucchini

In a small bowl mix together the flour, baking soda, baking powder, cinnamon and salt. In another bowl mix together the egg, oil, syrup, and vanilla. Add the dry ingredients to the wet and stir until combined. Fold in the carrot and zucchini. Scoop into lined muffing tins and bake at 350 degrees for 18 minutes.

For the frosting:

• 1/2 block softened cream cheese
• 1/2 stick of butter, softened
• 2 cups confectioners sugar
• 1 tbspn almond milk

Beat the butter and cream cheese together for 1 minute until fluffy. Add in the confectioners sugar and beat 1 minute more. Add in the almond milk and continue beating to desired consistency.

Allow the cupcake to cool completely before icing them. Top with anything you like. The toasted coconut I used here was delicious! Enjoy.