Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) unsweetened almond milk (or any non-dairy milk)
  • ½ cup (115g) dairy-free margarine, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons almond milk (or any non-dairy milk), as needed for texture

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the wet ingredients: vegetable oil, apple cider vinegar, vanilla extract, and almond milk.
  4. Whisk the wet ingredients into the dry ingredients until just combined. Do not overmix; small lumps are okay.
  5. Pour the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
  6. Bake in the preheated oven for 18-20 minutes until a toothpick inserted in the center comes out clean.
  7. Remove from oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. For the frosting, beat the dairy-free margarine in a bowl until creamy. Gradually add powdered sugar and vanilla, mixing until smooth. Add almond milk as needed for desired consistency.
  9. Once cupcakes are cool, frost as desired.