Preheat your oven to 350 degrees. Line a 12 cupcake pan with paper liners.
Add the flour, sugar, baking powder and salt to a large bowl. Whisk together until well combined.
1 ⅓ Cup Gluten Free 1-to-1 Flour Blend, 1 Cup Sugar, 2 teaspoon Baking Powder, ½ teaspoon Salt
Add the eggs, oil, milk and vanilla to a second bowl. Whisk until smooth.
2 Eggs, 6 Tablespoon Olive Oil, ⅔ Cup Non Dairy Milk, 2 teaspoon Vanilla
Combine the wet ingredients with the dry ingredients and mix until all flour is incorporated.
Divide the batter amongst the 12 cups using a spoon or a measuring spoon.
Bake in preheated oven for 20-22 minutes, until tops spring back when gently poked.
Remove from oven and cool for 10 minutes in the pan. The remove from the pan to a wire cooling rack to cool for at least one hour before frosting.
For the buttercream frosting
Cut the vegan butter into cubes and place it into the bowl of an electric mixer. Beat on medium speed until the butter is soft and smooth. Scrape down the bowl.
¾ Cup Vegan Butter
Add the sifted powdered sugar and beat on the lowest speed until incorporated. It will look like thick paste.
3 Cup Powdered Sugar
Add the vanilla and milk. Beat on medium-low speed until the milk is incorporated. Then turn the mixer to high speed and beat for 4-5 minutes. The buttercream should be very light in color and have increased in volume.
1 Tablespoon Non Dairy Milk, 2 teaspoon Vanilla
Move to a piping bag to decorate the cupcakes or apply with a spatula.