Vegan Apple Cider Cupcakes

1. Preheat oven to 350°F (180°C). Spray donut pan with non-stick spray. Set aside.

2. Prepare a cupcake mold with liners or grease with non-stick spray.

3. Prepare aquafaba by using 3 tablespoons per egg. Whisk aquafaba for about 45-60 seconds until frothy. Set aside.

4. In a large glass bowl, whisk together brown sugar blend, granulated sugar blend, salt, oil and vanilla extract.

5. Whisk slowly in aquafaba or eggs, one at a time. Until fully incorporated.

6. Add the baking soda, cinnamon, half of the flour, and half of the apple cider. Whisk slowly until fully incorporated. Then add the rest of the apple cider and flour and whisk until completely combine. Do not over mix your batter.

7. Pour the batter into the cupcake mold, filling each one just 2/3 full.

8. Bake for about 15 to 18 minutes. Depending on your oven and the type of mold that you are using.

9. To test doneness, poke your finger into the top of the donut. If the donut bounces back, they’re done.

10. While cupcakes are in the oven make your frosting.

Vegan Cream Cheese Frosting

1. In a large mixing bowl beat cream cheese with vanilla for a few minutes.

2. Gradually add powder sugar 1 cup at time until thick and spreadable. For a thicker consistency add more powder sugar.