• Preheat oven to 350* F. Line a cupcake tin with 12 paper liners.
• In a medium bowl, combine flour, baking powder and salt. Whisk to combine.
  1 ½ Cups All-Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
• In a large bowl, combine sugar, non-dairy milk, canola oil, vanilla and vinegar. Whisk well. Then, add the dry ingredients and whisk to form the batter.
  1 Cup Granulated Sugar, ¾ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 1 tablespoon Vanilla Extract, 1 teaspoon Apple Cider Vinegar
• Add the rainbow sprinkles and use a rubber spatula to fold the sprinkles into the batter. See note!
  ¼ Cup Rainbow Sprinkles
• Use an ice cream scoop or a spoon to portion the batter into the lined cupcake tin, filling each liner about ⅔ of the way full. then bake in a 350*F oven for 21-23 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
• Allow the cupcakes to cool completely before frosting.

To Make the Vanilla Frosting

• In a large bowl using a hand mixer, cream the non-dairy butter until completely smooth. Then, add the powdered sugar and mix on low until combined.
  8 tablespoon Non-Dairy Butter, room temperature, 2 Cups Powdered Sugar, sifted
• Add the non-dairy milk and vanilla and mix on medium speed until light and fluffy. Use a butterknife or a piping bag fitted with your favorite pastry tip to frost the cupcakes, and sprinkle with extra rainbow sprinkles. Serve!
  1 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract, ¼ Cup Rainbow Sprinkles