Preheat the oven to 350 degrees Fahrenheit. Line or grease a cupcake tin.
Stir together the nondairy milk and apple cider vinegar and let sit while you mix the dry ingredients.
Sift together all of the dry ingredients in a mixing bowl until fully combined.
In a blender, combine the milk and vinegar with the rest of the wet ingredients and blend until smooth. Alternately, mix the ingredients together with a fork or whisk until very smooth.
Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
Fill the cupcake slots most of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool for 10 minutes before frosting them.