This recipe makes 24 cupcakes or a 2 layer cake. If you don't want that much, simply divide the recipe in half.Preheat oven to 350°F (177°C). Line two muffin pans with decorative paper liners or grease and line with parchment paper rounds on the bottoms of two 9 inch round cake pans. This will make for easy removal later.
Add all the dry ingredients (first 5 ingredients) to a large bowl through a mesh strainer and whisk well.
In a small bowl, add the syrup, oil, milk, apple cider vinegar and vanilla. Now add the wet ingredients to the dry ingredients, slowly a little bit at a time and beat on low, just until combined. Do not over-mix the batter or it can make the cake tough. The batter should be very smooth and fairly runny. Pour the batter into the lined muffin pans (24 cupcakes) or 2 cake pans.
Bake for 15-20 minutes for cupcakes and 25-30 minutes for cakes, or until a toothpick inserted comes out clean. Let them cool in the pans for 15 minutes, then transfer the cupcakes/cakes onto cooling racks to completely cool before icing.
For the icing, add the vegan buttery sticks into a large metal bowl. Add 2 cups of vegan powdered sugar, a small amount at a time and beat until it reaches a light, fluffy consistency. Add the vanilla and almond milk. Beat briefly to mix in. For an oil-free (meaning, no added oils) buttercream, make my Funfetti Buttercream! For my vegan butter and shortening buttercream, see my Wedding Cupcakes!
Nutrition stats do not include frosting.
You can make the icing the day before an event and store in the fridge. Then just re-beat the icing to fluff up again before icing your cupcakes or let it soften to room temperature and pipe out with your favorite piping tip. I personally like to bake my cupcakes the day of an event so they are fresh and fluffy. Just store them in an airtight container on the counter.