Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp (5g) baking powder
  • ½ tsp (2g) baking soda
  • ¼ tsp (1g) salt
  • ½ cup (120ml) unsweetened almond milk (or other non-dairy milk)
  • 1/3 cup (80ml) vegetable oil (or melted coconut oil)
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) apple cider vinegar
  • Vegan buttercream frosting (store-bought or homemade)
  • Sprinkles (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, combine almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Whisk until well blended.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to over-mix.
  5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  6. Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  7. Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting.