Vegan Vanilla Cupcakes with Buttercream Frosting

0 Preheat oven to 350 degrees F. Line 2 muffin pans with cupcake liners.
1 In a large bowl, add the flour, sugar, baking soda, baking powder, and salt. Whisk until well combined.
2 In a medium bowl, add the maple syrup, almond milk, coconut oil, applesauce, apple cider vinegar, and vanilla extract (yes, 2 Tablespoons!). Whisk to combine. Add wet to the bowl with the dry ingredients. Whisk until just combined, don’t overmix!
3 Use a large cookie scoop and scoop batter into the prepared pan, filling each liner 3/4 of the way full. You will get 20-24 cupcakes. Bake for 18-20 minutes, or until a toothpick comes out clean. The tops should be lightly golden and the cupcakes should spring back when you lightly touch the tops. Let it cool in the pan for 10 minutes. Then remove cupcakes and place on a wire rack to cool completely.
4 When cupcakes are cooled and ready to frost, beat softened butter until creamy and fluffy. I used my KitchenAid stand mixer. Then gradually add the powdered sugar 1/2 cup at a time until well combined and thick. Beat in vanilla extract. If needed, add almond milk 1 tsp at a time until frosting is spreadable but still thick. You don’t want it too thin or it will run off the cupcakes. If too thin, add more powdered sugar until you get the right consistency.
5 Frost cupcakes using a piping bag and tip or a big ziplock bag with a small corner cut off. Enjoy! Cupcakes taste best at room temperature.