Easy Carrot Cake Cupcakes

For the Cupcakes:

1. Preheat oven to 350°F (177°C). Grease or line a 12-cup muffin tray (or 3 12-cup mini muffin trays, if making mini cupcakes).
2. In a small bowl, whisk together 2.5 tbsp ground flaxseed and ¾ cup warm water. Set aside to thicken.
3. In a large bowl, whisk together 1⅓ cups flour, 1 tsp baking powder, ¼ tsp baking soda, 1 tsp cinnamon, and ½ tsp salt. Set aside.
4. In a medium bowl, mix ¾ cup brown sugar, ¾ cup granulated sugar, 1 cup vegetable oil, 1 tsp vanilla extract, and the thickened flaxseed mixture.
5. Gradually add the dry ingredients into the wet mixture, stirring until combined.
6. Fold in 2 cups grated carrots until evenly distributed in the batter.
7. Using a ¼ cup measuring cup (or ~1 tbsp per mini cupcake), scoop batter into the greased muffin tray(s).
8. Bake at 350°F (177°C) for 15-20 minutes (or 10-12 minutes for mini cupcakes), or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before icing.

For the Cream Cheese Icing:

9. In a stand mixer or using a hand mixer, beat ½ cup margarine and 1 cup shortening (or coconut oil) together until creamy.
10. On low speed, gradually add 7.5 cups powdered sugar until fully incorporated.
11. Add ½ cup non-dairy cream cheese and 1 tsp vanilla extract, and mix until smooth and creamy. Avoid adding extra liquid, as the cream cheese will naturally soften the icing.