Preheat the oven to 180 degrees C/350F/Gas Mark 4 and line a 12-hole tin with cupcake cases. Light paper cases work better than foil cases.
Mix all of the dry ingredients together in a large bowl, then mix all the wet ingredients in a separate bowl. Mix the wet ingredients into the dry ingredients, working as quickly as you can. If you tap the bowl on the bench it will slow down bubbles forming as the ingredients react. The mixture should be a smooth loose batter – take care not to overmix it.
Fill each cupcake case about two thirds full and bake for 20-22 minutes until springy to the touch, when a skewer inserted into the centre should come out clean. Allow the cupcakes to cool for 10 minutes in the tin, then transfer to a wire rack to cool completely before decorating.
Frosting recipe - this is enough buttercream to ice about 12 cupcakes
150g dairy free margarine
180g icing sugar
½ teaspoon ground cinnamon
½ teaspoon mixed spice
240g smooth Biscoff spread
Using an electric mixer, beat all the ingredients into a smooth frosting. If it is too stiff to pipe, add a little water and beat again. If it is too soft, add more icing sugar and beat again.