EASY - Fluffy, Light and Moist Vegan Vanilla Bean Cupcakes
Preheat your oven to 350°F/175°C and line a cupcake pan with cupcake liners.
Mix apple cider vinegar with non-dairy milk and stir to combine. Let sit for 5 minutes, while you prepare the other ingredients.
In a large bowl, sift flour, cornstarch, baking powder, baking soda, and sugar.
Cut vanilla bean down the center and scrape seeds into bowl.
In a separate bowl, mix vegetable oil, vanilla extract, and the apple cider vinegar and non-dairy milk mixture.
Pour wet ingredients into dry ingredients. Mix.
Evenly distribute batter into 12 cupcake liners, filling about 1/2 - 3/4 of the way up. Bake at 350°F/175°C for 18-20 minutes.