First, preheat your oven to 350°F (175°C). Line a cupcake/muffin tin with paper liners.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the unsweetened almond milk, olive oil, and vanilla extract until well combined.

Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing, as it can lead to dense cupcakes.

Stir in the apple cider vinegar, which will react with the baking soda and help the cupcakes rise.

Fill each cupcake liner about two-thirds full with the cupcake batter.

Bake the cupcakes in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Once the cupcakes are completely cooled, frost them with your favorite dairy-free vanilla frosting. You can use store-bought frosting or make a simple dairy-free buttercream by mixing dairy-free margarine, powdered sugar, and vanilla extract until smooth and creamy.

Finally, if desired, decorate the cupcakes with sprinkles or any other toppings of your choice!