Preheat the oven to 350°F/180°C and line a 12-hole muffin pan with paper liners. Set aside.
In a large mixing bowl, whisk flour, sugar, and baking powder until evenly combined.
Pour the milk, oil, and vanilla extract onto the flour.
Stir with a whisk, or beat with an electric mixer on low speed, this is the best option to avoid lumps!
Divide the batter evenly into the 12 cupcake liners, filling up to ⅔ full, no more!
Bake on the center rack of your oven for 20-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
FOR THE BUTTERCREAM
In a medium bowl, cream vegan butter with an electric hand mixer until smooth, fluffy and whiter in colour.
Add the icing sugar, vanilla, and 1 tablespoon of milk.
Beat on low speed with an electric hand mixer. Then, increase speed to medium-high speed moving around the bowl to bring all ingredients together.
Beating until it forms a smooth, spreadable frosting, don't overbeat.
If frosting is too thick to your liking, beat in more milk, adding a few drops at a time. If frosting becomes too thin, beat in a small amount of extra icing sugar.
Recipe by at https://laurasglutenfreekitchen.com/2023/11/gluten-free-vegan-vanilla-cupcakes/