Step 1: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking.
Step 2: Line your muffin tin with paper liners to prevent the cupcakes from sticking.
Step 3: In a medium bowl, cream together the Earth Balance butter and granulated sugar until it’s light and fluffy. Add in the vanilla extract and mix. In a separate bowl, combine the soy milk and white vinegar to create a vegan buttermilk. Let it sit for a few minutes, then add it to the butter mixture.
Step 4: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
Step 5: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 6: Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
Step 7: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.
