Vegan Carrot Cake Cupcakes

Preheat oven to 350 degrees & line a muffin pan with cupcake liners. Whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Beat together the vegetable oil and sugar until well combined. Next, add the applesauce and vanilla.

Then, dry the flour mixture into the wet ingredients. Stir until combined.

Next, fold in the grated carrots and walnuts.

Fill each cupcake liner 2/3 full of batter. Bake in the preheated oven for 25 to 30 minutes.

Make the icing. Beat together the vegan butter, vegan cream cheese, and vanilla extract until smooth.

Add the powdered sugar & beat until combined.

Once the cupcakes are cooled, pipe the icing onto the cupcakes and top with carrots and walnuts.