Preheat the oven to 350 degrees. Line a 6-cup muffin tin with paper liners.
Combine the gluten free flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a small bowl. Mix well and set aside.
9 Tablespoons Gluten Free 1-to-1 Flour Blend, ½ teaspoon Baking Powder, ⅛ teaspoon Baking Soda, ½ teaspoon Cinnamon, ¼ teaspoon Ginger, pinch Nutmeg, ⅛ teaspoon Salt
Add the brown sugar and egg to a mixing bowl. Use an electric mixer to beat them on medium speed for 3 minutes until the egg has increased in volume and the color is lighter.
¼ Cup Light Brown Sugar, 1 Egg
With the mixer on, slowly pour the oil in at the edge of the bowl. Mix until combined.
2 Tablespoons Oil
Add the vanilla followed by the flour mixture. Mix on the lowest speed until the dry ingredients are just incorporated. Scrape down the bowl.
½ teaspoon Vanilla
Add the applesauce and grated carrots. Stir together with a spatula until the carrots are evenly mixed in.
2 Tablespoons Unsweetened Applesauce, ½ Cup Carrots
Portion the cake batter into 6 cups. The cups should be around ½-2/3 full.
Bake in the preheated oven for 21-23 minutes or until the tops spring back when gently poked.
Remove from the oven and cool in the muffin tin for 10 minutes. Then remove to a wire rack to cool completely before decorating.
For the frosting
Combine the vegan cream cheese and butter in a mixing bowl. Beat with an electric mixer until smooth and creamy.
Add the vanilla and powdered sugar. Start the mixer on the lowest speed and mix until the dry ingredients are incorporated. It will resemble a thick paste.
½ teaspoon Vanilla, 1 Cup Powdered Sugar
Turn the mixer to high speed and beat for 3-5 minutes until fluffy.
Transfer the frosting to a piping bag and decorate the cupcakes. Sprinkle with the chopped walnuts, if using.
¼ Cup Walnuts
Video
Notes
STORAGE: Store any leftover cupcakes in the refrigerator in an air tight container for up to 4 days. Because of the cream cheese in the frosting, these cupcakes must be refrigerated.