Preparation Steps

• Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. In a small bowl, stir the almond (or soy) milk with the apple cider vinegar; let it stand 5–10 minutes to lightly thicken.
• Whisk together the flour, cane sugar, baking powder, and salt in a large mixing bowl. Add the softened vegan butter and blend on low speed (or rub in with fingertips) until the mixture looks like damp sand with no large butter pieces.
• Whisk the applesauce, vanilla, and lemon zest into the soured milk. Pour this wet mixture into the sandy dry mix and stir with a spatula just until you no longer see dry flour. The batter will be slightly thick. Rest the batter for 5 minutes to hydrate for a softer crumb.
• Divide the batter evenly among the liners, filling each about two-thirds full. Tap the pan twice on the counter to release any large air bubbles.
• Bake for 18–20 minutes, until the tops spring back when gently pressed and a toothpick comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely before frosting.
• Make the frosting: Beat the vegan butter on medium speed until pale and creamy, about 1 minute. On low speed, mix in about half of the powdered sugar. Add 2 tablespoons coconut milk, the vanilla, almond extract, and a pinch of salt; increase to medium-high and whip for 1½–2 minutes. Add the remaining powdered sugar gradually until fluffy. If needed, adjust with the remaining tablespoon of coconut milk, 1 teaspoon at a time. If your kitchen is warm, chill the frosting for 10 minutes before piping.
• Pipe or spread the frosting onto the cooled cupcakes and finish with vegan sprinkles, if using.