• Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter and dust with gluten free flour, removing excess. Or line with cupcake liners.
• In a bowl of a mixer, mix the oil, sugar and vegan yogurt together for about 3 minutes.
• In the same cup to measure out the vegan milk, add the vinegar and let it sit to curdle while you mix the dry ingredients.
• In another small bowl, mix the gluten free flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, ground ginger, ground cloves together in another container. Set aside.
• In the oil, sugar, yogurt mixture, add the applesauce, vanilla and buttermilk to combine for another 30 seconds, scraping down the bowl.
• Add in half the flour mixture to the bowl, stirring gently to combine. Add in the shredded carrots, raisins and walnuts , then the second half of the flour. This helps to ensure the fill-ins get properly floured so they don't sink to the bottom. Stir gently until just combined, being careful not to over-mix.
• Using a hefty ¼ cup measuring cup, scoop the batter into each of muffin hole; evenly distributing amongst all 12 muffins holes.
• Bake for 5 minutes, then reduce the temperature to 350℉/180℃ and bake for another 13-15 minutes until a toothpick inserted into a muffin comes out clean.
• Remove from oven and allow to cool in pan for about 10 minutes. Remove (using the same toothpick to go gently around the edges or a dinner knife if not in cupcake liners) and place on a wire rack to cool completely.

Glaze Recipe

• Whisk the powdered sugar, vegan milk and vegan cream cheese until completely combined and there are no lumps. If you want your glaze thinner, add a little bit more milk; if you want it thicker, add more powdered sugar.
• Pour glaze over the cooled muffins - about a teaspoon per cupcake.
• Allow to set (about 5 minutes) and enjoy!