All Vegan Cinnamon Cupcakes with Apple Butter Cream Cheese Frosting

Cinanum Cupcakes with Apple Butter Cream Cheese Frosting

1 ¼ cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
3 tsp Cinnamon
1 cup soy milk
1 tsp apple cider vinegar
1/3 cup canola oil
1 ½ tsp vanilla extract
1 tsp cinnamon extract
1/8 tsp cloves
1/8 tsp nutmeg

Preheat oven to 350 degrees, line muffin tray with paper liners and set aside until ready.
Wisk together Soy Milk and Apple Cider Vinegar in a medium sized mixing bowl and set aside to allow to curdle. Next, sift together flour, baking soda, baking pwder, salt and spices. Add oil, and extracts to the Milk mixture and slowly mix flour mixture into milk mixture until just combined. Do not over mix!

Fill paper liners 3/4 full and bake for 22-24 minutes until toothpick inserted into the center comes out clean.

Icing:
1/3 cup apple butter
1/4 cup vegan cream cheese
1/4 cup margarine
4 cups confectioners’ sugar

Cream cheese and margerine should be brought to room temperature before mixing. whip together apple butter, cream cheese and margerine when well combined and fluffy slowly add in the confectioners' sugar a little at a time until well mixed together and light and fluffy, it should be the consistency of buttercream.

Pipe on icing using a decorators tip... to make the swirls like the above picture use a 1M tip. Click to see this technique step by step!