Vegan vanilla cupcakes that are airy, light and fluffy with the fun of sprinkles!
Preheat the oven to 350F and line the cupcake tin. This recipe makes 12 cupcakes.
In a small bowl, mix the non-diary milk and apple cider vinegar and set it aside, allowing it to curdle.
Cream the softened butter for a minute until it becomes light and soft. Add the sugar and vanilla extract. Beat it for another 2 minutes until fluffy.
Mix the dry ingredients in the following order: 1 cup flour, baking soda, baking powder, salt, and the other half cup of flour.
Sift this over the butter-sugar mix, alternating with the non-diary milk mixture. Mix until well incorporated and there are no lumps.
Add the sprinkles and gently fold them in. Fill the cupcake liners 3/4th of the way and bake in the center rack for 20-25 minutes. Check if they are done by inserting a toothpick, if it comes out clean, it's done.
Let them cool completely while you make the frosting,
Cream the butter until light and fluffy. Add the vanilla extract and mix until well combined.
Add the confectioners' sugar 1/2 cup at a time, mixing well with each round, until you've finished the 2 1/2 cups. Add a pinch of salt and check for taste.
If the frosting is too thick, add a splash of non-diary milk. Ideally, it should be thick enough to hold shape.
Put the frosting in a piping bag and once the cupcakes are completely cooled, pipe the frosting on.