Pumpkin Cupcakes With Cream Cheese Frosting

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1/4 cup (60 ml) plain soymilk

1 teaspoon apple cider vinegar

1/2 cup plus 2 tablespoons (79 g) all-purpose flour

1/2 cup (60 g) whole-wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup (67 g) granulated sugar

1/3 cup (73 g) packed light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon grated nutmeg

1/2 teaspoon fine sea salt

1/2 cup (122 g) pumpkin purée

1/4 cup (61 g) unsweetened applesauce

3 tablespoons (45 ml) canola oil

2 teaspoons pure vanilla extract

2 tablespoons (28 g) nondairy butter

1 teaspoon pure vanilla extract

4 ounces (113 g) nondairy cream cheese

2 cups (240 g) powdered sugar, sifted

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