Step 1

Preheat your oven to 350°F (180°C). Line a 12-count muffin pan with cupcake liners.

Step 2

In a bowl, stir together the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle.

Step 3

Add in the sugar, oil, and vanilla extract, and mix to combine. Then sift in the flour, cornstarch, baking powder, baking soda, and salt. Stir until just combined.

Step 4

Scoop the batter into the cupcake liners. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let them cool in the pan for 10-20 minutes. Then remove to a wire rack and allow to cool completely.

Step 5

Once cooled, top with a simple vegan vanilla buttercream frosting and sprinkles or use your favorite decoration (see blog post for tips & ideas). Enjoy!