Gluten Free Carrot Spice Muffin/Cupcakes

Once in a while I feel the urge to do a little baking. This usually ends in disaster (for me) since I really cannot tolerate gluten (at all) and always seem to binge on whatever sweet treats I've decided to bestow upon the world.  Instead of instantly regretting my home cooked efforts, I decided to make a gluten free recipe for a change and it turned out amazingly delicious! Just look at the scrumptiously non-belly-ache-inducing carrot cupcake: 

Just like all great baked goods out there it even seems sort of healthy! I modified a muffin recipe for this batch that doesn't include any butter or oil - but then I threw some cream cheese icing on there...so I figure it has been upgraded from "muffin" to "cupcake" status. Seemed appropriate. Onto the Recipe:

Gluten Free Carrot Cupcakes (makes 24 cupcakes)

- 2 2/3 cup gluten free flour alternative (I find mixing flours works best so I used a mix of mostly quinoa flour with some chickpea and almond flours in there)
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- a dash of other fall spices (I used cloves, nutmeg, allspice, and ginger)
- 1 cup raisins
- 1 cup chopped nuts (I used walnuts, almonds, and pecans)
- 4 large eggs
- 1 cup packed brown sugar
- 1 1/3 cup plain yogurt (I used some Island Farms simply 2% that was lovely)
- 4 1/2 cups grated carrots 

Preheat oven to 350 F. Put muffin cups in muffin tins. Combine flour, b.power, b.soda, salt, and spices in a medium bowl. Stir in raisins and nuts and set aside. Whisk together eggs, sugar, and yogurt in a large bowl. Stir in the enormous amount of grated carrot. Fold the flour mixture into the carrot mash with a spatula. Scoop the batter evenly into the 24 muffin cups and make for ~20-25 minutes. Remove from oven when you can insert a toothpick in the center an it comes out clean (you know, like you do with cake) they are good! Let cool!

Cream Cheese Icing (perfect amount for the 24 cupcakes)

- 1 (8oz) package of cream cheese, softened
- 1/4 cup butter, softened
- 1 cup icing sugar
- 1/2 tsp vanilla extract
- sprinkle of cinnamon and sugar

Mix together the cream cheese and butter until uniform and creamy. Slowly stir in the icing sugar (I did 1/4 cup at a time). Then add in the vanilla and you're ready to ice those muffins! I sprinkled a cinnamon and sugar mix on the top when I was done for extra pleasant presentation value. 

Nummers! That's about it - if you have any questions about the cupcakes just let me know and I'd be happy to assist you. Oh and if you make some I'd be willing to help you eat them too...just sayin'...