Gather your ingredients
Before you start making vegan cupcakes, make sure you have all the necessary ingredients. You will need flour, sugar, baking powder, salt, non-dairy milk, vegetable oil, vanilla extract, and vinegar. For the frosting, you can use vegan butter, powdered sugar, non-dairy milk, and vanilla extract. Make sure all your ingredients are vegan-friendly and suitable for baking.
Preheat the oven and prepare the tray
Preheat your oven to 350°F (180°C). Grease your cupcake tray with non-stick cooking spray or line it with paper liners. If you don’t have a cupcake tray, you can use a regular baking tray that has muffin-shaped wells. Grease the wells with cooking spray or line them with muffin cups.
Mix the dry ingredients
In a large mixing bowl, combine your dry ingredients: flour, sugar, baking powder, and salt. Mix well with a whisk until the ingredients are evenly distributed.
Mix the wet ingredients
In a separate mixing bowl, combine your wet ingredients: non-dairy milk, vegetable oil, vanilla extract, and vinegar. Whisk the ingredients until they are well combined.
Combine the dry and wet ingredients
Pour the wet ingredients into the dry ingredients and stir gently until the batter is smooth and there are no lumps. Be careful not to overmix the batter as overmixing can cause the cupcakes to become dense and tough.
Once your batter is ready, spoon it evenly into the wells of your cupcake tray, filling each well about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center of one comes out clean.
To make the frosting, cream the vegan butter and powdered sugar together in a mixing bowl until light and fluffy. Add non-dairy milk and vanilla extract gradually, whisking all the while until the frosting is smooth and spreadable.
Once your cupcakes have cooled, you can frost them with your prepared frosting. Decorate as desired and serve.
