Preheat the oven to 350°F. Line a muffin tin with cupcake liners. 

In a small bowl, whisk together flaxseed meal and water. Let sit for 5 minutes to thicken. In a large mixing bowl, whisk together flax egg, melted vegan butter, sugars, non-dairy milk, and vanilla extract until combined. Add flour, baking powder, spices, and salt. Use a wooden spoon or spatula to stir until a smooth batter forms (make sure not to over stir). 

In a separate smaller bowl prepare the cinnamon swirl. Whisk together the melted vegan butter, flour, brown sugar, and cinnamon until smooth. 

Pour 2 tbsp of vanilla cupcake batter into each cupcake liner. Add 1 tsp of cinnamon filling into the center. Use a toothpick or the back of a knife to swirl in the filling. Top of each cupcake with another 2 tbsp of batter. Bake for 25-26 min. until a toothpick inserted comes out clean. 

Whisk together powdered sugar and non-dairy milk to make the icing. Once cupcakes are completely cooled, drizzle over icing. Alternatively, you can eat the cupcakes warm and still pour over the icing, just keep in mind it will be a bit messy.