VeganMoFo Day #4: Vegan Vanilla Yogurt Cupcakes with Chocolate Cream Cheese Frosting

I don't know when was the last time I made a batch of cupcakes.  I don't know what happened to me.  At first I was so excited about baking cupcakes and frosting them.  Then I thought to myself that I don't love cupcakes as much as I thought.  Now that I had such a long break from cute cupcakes, I miss them again.  It's hard to believe that I haven't made them in such a long time.  I had a big container of vanilla soy yogurt and a new container of cream cheese.  I shouldn't have had these two things at the same time I don't want to get into a baking frenzy.  So here are my babies - vegan vanilla yogurt cupcakes with vegan chocolate cream cheese frosting.  Some had sprinkles on too.  That was my hubby's great idea for a little more colors.

Vegan Vanilla Yogurt Cupcakes with Chocolate Cream Cheese Frosting
(based on this recipe - banana vanilla muffin section)
Makes 12 cupcakes

For the cupcakes:

2 cups + 2 Tbsp. organic all-purpose flour
1 tsp. baking powder
0.5 tsp. baking soda
0.5 tsp salt
1/3 cup Earth Balance butter
0.8 cup granulated sugar
1 cup vanilla soy yogurt
1 tsp. pure vanilla extract
3.9 oz applesauce
2 Tbsp. water

For the frosting:

1 container (8 oz) Tofutti plain cream cheese
1/4 cup Earth Balance butter
3 Tbsp. cocoa powder
2 cups powdered sugar, sifted
1 tsp. pure vanilla extract

Cream together butter, sugar, soy yogurt and applesauce.  Mix flour, baking agents and salt.  Add to butter sugar mixture and stir well.  Add vanilla extract.  Be careful not to overmix.  Bake at 350°F for 25 minutes.

While baking the cupcakes, beat the Earth Balance and cream cheese together until smooth with a stand mixer or hand beaters.  Add the rest of the ingredients and beat until whipped and very fluffy.  Be sure to scrape down the sides of your bowl to get everything mixed well.  Refrigerate to set (at least an hour).  Then frost all you want.  There is enough frosting for all the cupcakes and some leftover for you.