Bourbon Spice Cupcakes

Bourbon Spice Cupcakes with Cinnamon Cream Cheese Frosting
Makes 12 cupcakes

Cupcake ingredients:
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vegan butter substitute (I used Earth Balance), softened
  • 1 cup brown sugar
  • 3/4 cup unsweetened applesauce
  • 1/4 cup plain almond milk
  • 1/2 cup molasses
  • 1/4 cup bourbon
  • 1 tablespoon fresh squeezed lemon juice

Frosting ingredients:
  • 3/4 cup vegan cream cheese substitute (I used Tofutti)
  • 1/4 cup vegan butter substitute (I used Earth Balance), softened
  • 3 1/4 cups vegan confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large bowl, whisk together the flour, baking powder, sea salt, baking soda, cinnamon and nutmeg.
  3. In a separate bowl, mix the vegan butter and brown sugar on low-medium speed until fully combined.
  4. Add in the applesauce and almond milk.
  5. Stir in the molasses.
  6. Add the wet ingredients to the dry ingredients, mixing on low-medium speed until fully combined.
  7. Stir in the bourbon.
  8. Stir in the lemon juice. 
  9. Pour the batter into a cupcake tin, filling each cup all the way to the top.
  10. Bake the cupcakes for 30-35 minutes, or until a toothpick can be inserted and removed cleanly. 
  11. Allow the cupcakes to cool completely. 
  12. Make the frosting by combining all ingredients in a large bowl and mixing on low-medium speed. Store the frosting in the refrigerator until you're ready to use it.
  13. Frost the cupcakes