Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened almond milk
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon apple cider vinegar
  • ½ cup dairy-free butter, softened
  • 2-3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons almond milk
  • A pinch of salt

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the cupcake pan by lining it with paper liners.
  3. Mix dry ingredients in a bowl: whisk together flour, sugar, baking powder, baking soda, and salt.
  4. Combine wet ingredients in another bowl: mix almond milk, oil, vanilla extract, and apple cider vinegar.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Divide the batter evenly into the prepared liners, filling each about two-thirds full.
  7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
  8. Remove from the oven and let them cool for 5 minutes in the pan before transferring to a wire rack.
  9. Beat together dairy-free butter, powdered sugar, vanilla extract, and almond milk until creamy for frosting.
  10. Frost the cooled cupcakes with the buttercream using a spatula or piping bag.