Preheat oven to 350°F (175°C). Line your cupcake pan with paper liners.

In a small bowl, combine the almond milk and apple cider vinegar. Let sit for 5 minutes to slightly curdle. Whisk in the oil and vanilla extract.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt until well combined.

Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth and lump-free, do not overmix.

Divide the batter evenly between the 12 cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Beat the softened vegan butter with an electric mixer until light and creamy.

Gradually add sifted powdered sugar, vanilla extract, and a pinch of salt.

Add almond milk 1 tablespoon at a time until desired creamy consistency is reached.

Pipe or spread onto cooled cupcakes.