• Preheat oven to 350*F. Line a cupcake tin with paper liners.
• In a medium bowl, combine flour, baking powder, ground cardamom and salt. Whisk to combine.
  1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, 1 teaspoon Ground Cardamom, ½ teaspoon Kosher Salt
• In a large bowl, combine sugar, non dairy milk, canola oil, vanilla and vinegar. Whisk well to combine.
  1 Cup Granulated Sugar, ¾ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 2 teaspoon Vanilla Extract, 1 teaspoon White Vinegar
• Add the dry ingredients into the wet ingredients and whisk to combine.
• Portion batter into the lined cupcake pan, filling each cup ⅔ of the way.
• Bake in a 350* oven for 18-21 minutes turning the pan half way through baking. Use a toothpick to test for doneness.
• Allow to cool completely before frosting and serving.

To Make the Buttercream Frosting

• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream the vegan butter until completely smooth.
  16 tablespoon Vegan Butter
• Add the powdered sugar and mix until incorporated, then add the vanilla and mix to incorporate. Finally, add the non-dairy milk one tablespoon at a time and mix on medium speed until light and fluffy.
  4 Cups Powdered Sugar, sifted, 2 teaspoon Vanilla Extract, 2 tablespoon Non-Dairy Milk