Carrot Cake Cupcakes

1. Preheat oven to 400° F. Line 9 cups of a muffin pan with paper liners.
2. Cream brown sugar, butter, cream cheese, and spices in a medium-sized bowl.
3. Add baking powder, low protein flour, carrot, and dried mixed fruit to the butter mixture and stir.
4. In a separate bowl combine almond milk, egg replacer and maple syrup.
5. Combine both mixtures to form a batter. Divide the batter among the 9 paper-lined muffin cups.
6. Bake in preheated oven for 30 minutes until golden.
7. Remove from the oven and allow to cool, then remove cupcakes and place on a cooling rack.
8. Once cooled, frost and dust with cinnamon.

Nutrition Info Per Serving (1 cupcake):