For the frosting / filling 〰
✿ 1/2 cup vegan butter (softened to room temp)
✿ 8 oz vegan cream cheese
✿ 1 tsp pure vanilla extract
✿ 4 cups powdered sugar
For the cupcakes 〰
✿ Pre-heat oven to 425 F. Line or grease 9 cupcake tins.
✿ Into a large bowl, mash the banana until pureed. Add in the ‘butter milk’, flax egg, coconut sugar and vanilla and whisk to combine.
✿ Add in the 8-Mushroom Superfood mix, oat flour, almond flour, tapioca starch, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt and fold all the ingredients together until gently combined.
✿ Fold in the carrots, raisins and walnuts or pecans using a spatula.
✿ Divide the cupcake batter between the 9 tins (fill them to the top).
✿ Bake for 5 minutes at 425 F.. Reduce the heat to 350 F and bake for another 20 minutes or until cooked all the way through.
✿ Let the cupcakes cool in the pan for 3 minutes. Carefully transfer to a wire rack and let them cool completely.
For the frosting 〰