Vanilla Spice Cupcakes with Maple Glaze (Vegan and Oil Free)

Ingredients

For the Cupcakes:
• 2 cups whole wheat pastry flour
• 1/2 cup date sugar
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon powdered ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1 cup non-dairy milk or water
• 1/2 cup unsweetened applesauce
• 1 tablespoon vanilla extract
• 2 teaspoons apple cider vinegar

For the Glaze:
• 1 cup raw cashews
• 1/4 cup water
• 1/4 cup date syrup
• 1 teaspoon maple extract

Instructions

For the Cupcakes:
• Preheat oven to 350 degrees and line a cupcake pan with paper baking cups.
• Whisk together dry ingredients in a large bowl.
• Whisk together wet ingredients in a small bowl.
• Pour wet mixture into dry mixture and whisk until well blended.
• Spoon batter into lined cups and bake for 20-25 minutes, or until an inserted toothpick comes out clean.
• Cool on a wire rack until completely cooled.

For the Glaze:
• Meanwhile, make the glaze by combining glaze ingredients in a blender and blend until smooth.
• Measurements may vary, but you want your glaze thick like frosting, not thin enough to drizzle.
• Spread glaze on each cooled cupcake and sprinkle with cinnamon, if desired.

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