Carrot Cake Cupcakes with Cinnamon Buttercream (Vegan, Peanut-Free) by foodallergymoms_andmore - Foo

Ingredients

• 1 cup Almond Milk, Unsweetened Vanilla
• 1.5 Tbsp Apple Cider Vinegar
• 0.5 cup Plant-Based Butter
• 0.5 cup Light Brown Sugar
• 0.25 cup Cane Sugar
• 1 tsp Molasses
• 1.5 tsp Pure Vanilla Extract
• 1 whole Carrots
• 1.5 cups All Purpose Flour
• 0.5 tsp Salt
• 1.25 tsp Baking Powder
• 1 tsp Cinnamon, Ground
• 0.25 tsp Ginger, Ground
• 0.666 cup Banana
• 0.5 cup Organic Vegan White Baking Chips - Pascha Chocolate Co.
• 0.5 cup Raisins
• 1 cup Plant-Based Butter
• 3.25 cups Powdered Sugar
• 1 pinch Salt
• 1 tsp Pure Vanilla Extract
• 2 Tbsp Almond Milk, Unsweetened Vanilla
• 1 - 2 tsp Cinnamon Sugar Cookie Blend - Primal Palate