• Preheat the oven to 350 degrees and add cupcake liners to a muffin tray. 
• In a small bowl, whisk together the almond milk and the apple cider vinegar. Set aside. 
• In a medium mixing bowl, add the all-purpose flour, sugar, baking powder and salt. Whisk together. 
• Add the almond milk/apple cider vinegar to the flour mixture along with the vegetable oil and vanilla. Whisk until combined. 
• Fill the liners until they are slightly more than 1/2 full. are for 22-24 minutes or until a toothpick inserted into the center comes out clean. Place them on a cooling rack.

For the vegan buttercream frosting

• Make sure the cupcakes are throughly before decorating. 

  While the cupcake are cooling, prepare the vegan buttercream frosting. dd the room-temperature butter to a stand mixer bowl (or use a mixing bowl and hand mixer). Beat until smooth (about 2 minutes). 
• Add the powdered sugar and and mix until it is incorporated. Add the pure vanilla extract and mix until combined. 

  If your icing is too thick, you can add 1 tbsp of almond milk at a time. If it is too thin, add more powdered sugar.