Get ready to bake. Preheat your oven to 350 degrees F. Line two 12-cup muffin pans with paper liners and lightly spray them with oil to prevent sticking.

Combine for curdling. In a bowl, mix the soy milk with apple cider vinegar and set aside for a few minutes to allow it to curdle.

Mix dry ingredients. In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.

Add wet to dry. Pour the curdled milk mixture, melted vegan butter, and vanilla extract into the dry ingredients and whisk until just combined, avoiding overmixing.

Fill and bake. Fill each cupcake liner halfway with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Then, transfer the cupcakes to a cooling rack.

Frost and decorate. Once the cupcakes are completely cool, frost them with Vegan Buttercream Frosting and add your favorite vegan-friendly decorations.

Store properly. Keep the cupcakes covered at room temperature for up to 4 days, or freeze them for up to 3 months.