Allergy Friendly Spring Carrot Cupcakes

1. Preheat oven to 350°. Line 2 (12-cup) standard muffin pans with 15 baking cups; spray cups with cooking spray

2. In large bowl, whisk flour, baking powder, cinnamon, baking soda and salt. In separate large bowl, with mixer on medium-high speed, beat 1/2 cup butter and granulated sugar 2 minutes or until light and fluffy. Add aquafaba and vanilla extract; beat 2 minutes or until light and fluffy, scraping down bowl occasionally. In 3 batches, alternately add milk and flour mixture until incorporated, scraping down bowl occasionally. Fold in carrots

3. Divide batter into prepared cups; bake 25 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool cupcakes 10 minutes in pans on wire rack; transfer cupcakes to wire rack and cool completely

4. In large bowl, with mixer on medium speed, beat powdered sugar and remaining 3/4 cup butter 3 minutes or until light and fluffy, scraping down bowl occasionally. Makes about 1 1/2 cups.

5. Spread cupcakes with frosting. Makes 15 cupcakes.

• 13 g Total fat
• 3 g Saturated fat
• 0 mg Cholesterol
• 148 mg Sodium
• 40 g Carbohydrates
• 1 g Fiber
• 26 g Added sugars
• 1 g Protein