Vanilla Cupcakes-Vegan

Directions

1. 1
   Preheat oven to 350 degrees F (180 degrees C). Line muffin pan with paper liners. Set aside
2. 2
   for the cupcakes: In a measuring Cup mix together non-dairy milk and lemon juice. Let set to curdle/activate.
3. 3
   in a large mixing bowl add softened butter and cream with a mixer. Then add sugar and vanilla and beat until combined and fluffy - about 2 minutes.
4. 4
   Sift flour, baking powder, baking Soda and salt into the butter-mixture. While mixing it pour the milk-mixture in. Blend together until there are no lumps If desired fold in the extras
5. 5
   Divide evenly among paper liners. Fill about 3/4
6. 6
   Bake on a Center rack by 350°F (180°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very slight golden brown color.
7. 7
   While they bake, prepare frosting
8. 8
   for the frosting: Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.
9. 9
   Add powdered sugar and continue mixing until thick and creamy. Drizzle in a splash non-dairy milk to thin. You want this frosting to be very thick so it will hold it's shape once on the cupcakes.
10. 10
    When the cupckes finish baking let cool completely on a cooling rack
11. 11
    Once they are fully cooled frost them as desired and add the extras -optional
12. 12
    Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.