In a large bowl combine all of the dry ingredients and mix them well. Then add the wet ingredients to the dry and whisk those together until they are well combined.

Line a muffin pan with muffin liners and fill each muffin cup ¾ of the way with the cupcake batter. This recipe makes 10 cupcakes.

Bake the cupcakes for 20-25 minutes at 350*F/ 175*C.

While the cupcakes are baking, use a hand mixer or a stand mixer to make the frosting.

First, whisk together the vegan butter and vegan cream cheese until they are softened. Then add the protein powder, cinnamon, and vanilla. Also slowly add in the powdered sugar, while whisking constantly.

When the cupcakes are done baking, give them plenty of time to cool, or they will melt the frosting.

Transfer the frosting to a piping bag with a star tip and frost each cupcake.

I also topped mine with some homemade gingerbread cookies.