Vegan Gingerbread Cupcakes

• 280 g self-raising flour (2 +⅛ cups)
• ½ Teaspoon baking soda
• 2 Tablespoons ground ginger dried
• ½ Teaspoon cinnamon (optional)
• 150 g dark brown sugar (¾ cup)
• 105 g vegan butter (1 tablespoon less than ½ cup)
• 190 g golden syrup (½ cup + 1 tablespoon)
• 200 ml soy milk ¾ cup + 1 tablespoon, or other plant-based milk

For the icing

• Double Batch Vegan cream cheese frosting