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1
Preheat your oven to 350 degrees.
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2
Line a cupcake tin with cupcake liners.
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3
Add the 3/4 cup sunflower oil, 1 1/4 cups vanilla almond milk, 3/4 cup cinnamon applesauce, and 1 tablespoon vanilla extract to an alternate medium bowl and whisk to combine. (note: I used cinnamon applesauce because that's what I had. Use any kind you want, sweetened or unsweetened).
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4
Spoon the batter into your prepared cupcake tin, filling the tin 3/4 of the way full.
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5
Bake for 20 minutes, or until a toothpick inserted into one of the center cupcakes comes out clean.
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6
Allow to cool, and refrigerate (overnight if possible). These cupcakes are so moist that that need to be refrigerated to let them set.
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7
To make the frosting, add the 1 cup peanut butter, 1/2 cup margarine, 2 cups powdered sugar, 1/2 teaspoon vanilla extract, and 3 tablespoons almond milk to a bowl and mix until smooth, 1 to 2 minutes. You can adjust the consistency by adding more powdered sugar if it's too thin, and adding more milk if it's too thick.
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8
To add the frosting to the cupcakes, add the frosting to a plastic ziplock bag, seal, and cut off one of the lower corners.
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9
Squeeze the frosting onto the cupcakes in a circular motion, starting on the outside and working your way in. (You can decorate them however you want, I just find this to be an easy way.)
