1 3/4cupsgranulated sugaruse 1/4 cup less if you like less sweet
1 tablespoonbaking powder
1/2teaspoonsalt
1/2cupoilvegetable, safflower, or avocado oil
1 tablespoonvanilla extract
1largeegg
White Chocolate Cream Cheese Frosting
8ozwhite chocolatemelted, we use enjoy life for dairy free
12ouncescream cheesesoftened, we use toffuti, kite hill or violife for dairy free
1stickbuttersoftened, we use country crock plant butter for dairy free
1-2tablespoonswhole milkwe use oatly full fat for dairy free, use more or less as needed
2teaspoonsvanilla extractTahitian vanilla pairs well with white chocolate
4 1/4-5cupspowdered sugarmore as needed
1/4teaspoonsalt
Instructions
Vanilla Cupcakes
Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners.
Combine the milk with vinegar and allow to sit for 5 minutes to allow the milk to curdle.
Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. This is to remove any clumps.
Pour the avocado oil, vanilla, and eggs into the milk mixture and then add to the dry ingredients in the large bowl. Mix until combined.
Fill the muffin liners 3/4 of the way full and then bake for 20-22 minutes or until a toothpick inserted comes out clean.
Carefully remove the cupcakes from the oven and allow to cook 2-3 minutes before handling. Transfer the cupcakes to a cooling rack to continue to cool.
White Chocolate Cream Cheese Frosting
Melt the white chocolate in a microwave-safe bowl or double boiler. (Microwave for 15-20 seconds, mix, and then repeat microwaving in 15-20 second increments and mixing until fully melted). Let the chocolate cool before adding it to the mixer, but do not let it harden.
In a mixer, beat the cream cheese and butter until nice and fluffy. Add in the vanilla, melted and cooled white chocolate, and then add in the powdered sugar. Mix until combined.