Vegan Gingerbread Cupcakes:

1. Make sure to prepare the mini gingerbread cookies beforehand if desired!
2. Preheat the oven to 350F and line two cupcake tin with liners.
3. In a large bowl, whisk together flour, coconut sugar, ginger, cinnamon, nutmeg, ground cloves, baking powder, and baking soda.
4. Add in the remaining ingredients, and gently mix the wet ingredients into the dry with a rubber spatula. Mix until there are no streaks of dry ingredients left.
5. Use a cookie scoop or spoon and fill each cupcake liner about 2/3 of the way full. Place into the oven, and bake for 23-26 minutes, or until the toothpick comes out clean.
6. Remove from the oven and allow the loaf to cool in the tin for 15 minutes, then transfer the cupcakes to a cooling rack to cool completely before frosting.

Vegan Dairy Free Cream Cheese Frosting:

1. In a large bowl, cream the cream cheese and butter together using a hand mixer or a stand mixer.
2. Add in the sifted powdered sugar and vanilla extract, and continue creaming until light and fluffy. 
3. You can add in the additional tablespoon or two of dairy free milk to help achieve a creamy consistency.
4. Fill a piping bag with the desired tip with the dairy free cream cheese frosting, and pipe onto each cupcake. Decorate with decorative sugar and a mini gingerbread cookie. Enjoy!