Egg-Free Carrot Cupcakes (with Vegan and Wheat-Free Alternatives)

INGREDIENTS

1 serving

allergy note: contains dairy and wheat

1 cup

brown sugar

1/2 cup

butter

2 tsps

baking soda

1 cup

applesauce

1/2 cups

pineapple

2 cups

flour

1/2 tsp

salt

2 tsps

ground cinnamon

1/2 tsp

ginger

2 cups

carrots

2 cups

water

1 serving

place the carrots in a microwaveable bowl. pour in water. microwave

1 serving

allergy note: contains dairy

8 ozs

bar cream cheese

1/2 cup

butter

1 tsp

vanilla extract

3 1/2 cups

powdered sugar

1 serving

beat the cream cheese and butter till blended

1 cup

mix in vanilla extract. slowly add the powdered sugar