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Gluten-Free Carrot Cake Cupcakes with Thunderbird Bar Nibbles

These moist, fluffy cupcakes filled with organic carrots and nibbles of Thunderbird Bar are the perfect treat that hits that spring sweet tooth craving!! Don’t forget to add the lemon cream cheese frosting.....it takes this cupcake to a whole other level. 
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 12
Calories 215 kcal


  • Stand Mixer or Hand Mixer


  • 1 1/4 cup all-purpose gluten-free flour King Arthur
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 1/4 tsp baking powder
  • pinch salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup olive oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cup grated carrots
  • 1 bar Cherry Hemp Turmeric Thunderbird Bar
  • 1 batch Cream Cheese Frosting


  • Preheat oven to 350F  and line a 12 count muffin pans with paper liners.
  • In a bowl using a stand mixer or electric mixer, whisk together flour, sugars, baking powder, salt, cinnamon and nutmeg.
  • Mix in oil. Add eggs, one at a time. Beat until well combined.
  • Whisk in vanilla extract.
  • Add carrots and Thunderbird bar nibbles and stir until combined.
  • Evenly divide batter into cupcake liners, filling each 3/4 of the way full. Place in the oven and bake on 350F for 20-25 minutes. Tip: To know if the cupcake is fully cooked insert a toothpick in the center and if it comes out clean or with moist crumbs, its ready!
  • Allow to cool  before decorating with cream cheese frosting.


Not gluten free?? This recipe can be made with normal flour as well!! 
I use an ice cream scooper to dish in the batter into cupcake liners
Keyword Carrot Cake Cupcakes, Cream Cheese Frosting, Spring Recipes