Line cupcake pans with cupcake liners (you'll need approximately 24).
In one bowl, add the dairy free milk, apple cider vinegar, and vanilla together. Let that mixture sit for 10 minutes.
In another bowl, sift together the flour, sugar, baking powder, baking soda, and soda.
Pour the non-dairy milk mixture and oil into the dry ingredients and stir just until combined.
Pour mixture into cupcakes liners - fill each tin 1/2 way full. Bake for 22-30 or until a toothpick inserted comes out clean.
Remove from oven and let cool. While cooling, make frosting of choice. Once completely cooled, frosting as desired.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Facts do not include icing or frosting.*Highly recommend reading through the post for tips