Fluffy Gluten Free Carrot Cake Cupcakes | Liv Baking


Moist and fluffy, my Gluten-Free Carrot Cake Cupcakes are perfect for spring with a sugar-free “cream cheese” frosting!
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Hi Bold Bakers! I’m Olivia (Liv!) Crouppen, and I’m Bigger Bolder Baking’s resident alternative baker. I’m here to teach you how to bake in ways you never thought possible while keeping dietary restrictions in mind. From Keto to Sugar-Free, from Vegan to Gluten-Free, I’ve got the recipes you’ve always loved, reimagined. Join me on Sundays at 8:30am Pacific Time for new recipes!

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!


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  1. I have a question: in the recipe it calls for 1/3 cups+2tbsps(3foz or9ml) maple syrup. The 9ml measurement neither describes the 2tbsp nor the 1/3cup 🤷. I have to use stevia and I don't know what to add since the measurements doesn't make sense to me

  2. Can no one bake a gorgeous Portuguese carrot cupcake, where the carrot is so finely puréed you don’t get any weird texture, just delightful flavor? Gemma you already did my childhood chocolate salami, how about the carrot cupcake, Portuguese style??? 😉

  3. You can make a much easier and healthier frosting by using thick yogurt which you have put into a couple of layers of cheesecloth ane tie it to the kitchen faucet part that hangs over the sink. You can catch the liquid that drains from the cheesecloth or just let it drip in the sink a minimum of 4-6 hrs until the yogurt is quite dry. Add powdered sugar or other sweetener to taste along with a little vanilla and enough milk to get the spreading consistency you want. Then spread onto the cupcakes and refrigerate.