Preheat the oven to 350ºF or 180ºC and line a standard muffin holder with 12 paper liners.

Add the vegan butter and sugar to an electric mixer bowl and beat until light and fluffy. You could also use a regular large bowl and a hand mixer. 

Add the vanilla extract and apple cider vinegar and beat once more.

Add the flour, baking powder, and salt and mix on low until well combined, but don’t overmix.

Slowly add the plant milk and mix everything until well combined. There may be a few small lumps, but you don't want any large lumps in the batter.

Fill the liners ¾ of the way full.

Bake for 20 to 25 minutes or until a toothpick comes out clean. The cupcakes will only have a very, very slight golden brown color.

Remove from the oven and let them cool completely on a cooling rack.

In the meantime, you can make the vegan buttercream frosting. Use it to frost the vegan vanilla cupcakes.

Serve your vegan vanilla cupcakes immediately with a warm glass of rice milk, oat milk, or almond milk.

Keep the leftover cupcakes covered in an airtight container at room temperature or in the fridge for up to 3 days.