spice muffins with cream cheese frosting

i just had the best cupcake ever. yup, it's true. ready for this? pay attention now.

prepare the batter for this spice cake.

fill cupcake liners about 2/3 full and bake in a preheated oven at 350F for 20-25 minutes, or until a toothpick inserted comes out clean. (makes about 2 dozen cupcakes).

once they're cool enough to remove from the pan, allow them to completely cool on a rack before frosting them with this amazing tofutti better than cream cheese frosting. i was going to make the cream cheese frosting from vegan cupcakes take over the world, but i messed up and used too much tofutti (that's a lie, you can never have too much tofutti). i went with it and got this wonderful, silky, creamy frosting that you can spoon onto your cupcakes and it looks like soft serve ice cream....only no animals were separated from their moms, confined in a small crate and fed an anemia inducing diet to bring you this scrumptious dessert.

vegan cream cheese frosting

ingredients:
1/2 cup (1 stick) of earth balance vegan margarine
1 cup of tofutti brand vegan cream cheese
4 cups of powdered (confectioners) sugar
2 tsp vanilla
1/2-1 tsp of lemon zest

with a mixer, cream together the margarine and tofutti.
add the powdered sugar in 1/2 cup increments.
add the lemon zest and vanilla with the 3rd cup of powdered sugar.
when all of the sugar is in, mix for another minute until it's extra silky.
dab on your cupcakes or frost your cake.
refrigerate any unused portion so that you can come up with an excuse to use it again.

bon appetit!