Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners or lightly grease it with oil so your cupcakes don’t stick.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until everything is well blended.

In another bowl, mix the unsweetened applesauce, cane sugar, neutral oil (like canola or avocado), your choice of non-dairy milk (almond, oat, or soy), and vanilla extract. Stir until the mixture is smooth and fully combined.

Slowly pour the wet ingredients into the dry ones and gently stir until just combined. Don’t overmix here — you want a smooth batter, but not too runny.

Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Pop them into the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, go wild with your favorite dairy-free frosting—whether that’s silky vegan buttercream or fluffy whipped coconut cream.