I Can You Can Vegan

0 Preheat oven to 400°
11 Combine the almond milk and apple cider vinegar to create vegan buttermilk. Set aside.
1 Add the flour, sugar, baking powder, baking soda and salt to a large mixing bowl and whisk them together.
2 Add the melted vegan butter, vegan buttermilk mixture, vanilla extract and unsweetened applesauce to the same bowl. Whisk to combine until batter is mostly smooth.
3 Disperse the batter evenly among a standard sized muffin pan lined with baking cups (if not using baking cups, spray the pan generously with neutral cooking oil or vegan butter).
4 Transfer to the oven and bake for 21 minutes.
7 While the cupcakes are baking, place all of the frosting ingredients in a large bowl and use a hand mixer or standing mixer to combine. Set aside.
5 Once the cupcakes are finished baking, set them aside and allow to cool completely.
8 Once cooled, apply the frosting overtop of each cupcake and garnish with sprinkles (optional) enjoy!