• Preheat oven to 350* F. Line a cupcake tin with 12 paper liners.
• In a medium bowl, combine flour, baking powder, cinnamon and salt. Whisk and set aside.
  1 ½ Cups All-Purpose Flour, 2 teaspoon Baking Powder, 1 ½ teaspoon Cinnamon, ¼ teaspoon Kosher Salt
• In a large bowl, combine brown sugar, non-dairy milk, melted vegan butter, Biscoff spread, vanilla and vinegar. Whisk well, until the Biscoff spread is completely mixed in. Then, add the dry ingredients and whisk until combined.
  1 Cup Light Brown Sugar, tightly packed, ¾ Cup Non-Dairy Milk, 6 tablespoon Vegan Butter, melted, ⅓ Cup Biscoff Spread, 2 teaspoon Vanilla Extract, 1 teaspoon Vinegar
• Use a spoon or an ice cream scoop to portion the batter into a prepared cupcake pan, filling each liner ⅔ of the way full. Then, bake in a 350*F oven for 20-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely.

Make the Biscoff Frosting

• In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter until completely smooth. Then, add the Biscoff spread and mix until combined.
  8 tablespoon Vegan Butter, room temperature, 6 tablespoon Biscoff Spread
• Add the powdered sugar and mix on low until combined. Then, add the non-dairy milk and vanilla and mix until the frosting is light and fluffy.
  2 Cups Powdered Sugar, sifted, 1 tablespoon Non-Dairy Milk, ½ teaspoon Vanilla Extract

Frost the Cupcakes

• Frost the cupcakes using either a butter knife or a piping bag fitted with your favorite piping tip. Top each cupcake with half of a Biscoff cookie or cookie crumbs if desired.
  8 Biscoff Cookies, optional