Gluten-Free, Vegan, Gingerbread Cupcakes

1/2 c dairy-free butter substitute 1/2 c brown sugar 1 egg (Bobs Red Mill Egg replacer) 1/2 c Almond milk 1/2 c molasses 1 tsp vanilla 1 1/3 c Bobs 1-1 all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 1/4 tsp allspice + your favorite frosting to top it all off :) Preheat oven to 350* Line your cupcake pan with cute adorable liners! In a large bowl beat butter and brown sugar together until creamy. Slowly beat in egg until fully combined. Once creamy begin to add milk, molasses, and vanilla. Here your mixture will look piece and not fully combined, it's ok!! In another bowl toss your flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until fully mixed. Carefully add this dry mixture into your wet mixture, a little bit at a time. Once fully combined fill your cupcake liners 2/3 full. Bake 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow cooling.