1-First Steps: Preheat and Prep: Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners. This simple start ensures your cupcakes bake evenly and pop out easily. Grab a large bowl to mix everything in one spot, keeping cleanup minimal.

2-Mixing the Batter: In that same bowl, whisk together the dry ingredients: 1 3/4 cups all-purpose flour or gluten-free flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon sea salt. This helps everything blend smoothly. Then, in another bowl, combine the wet ingredients: 1 cup dairy-free milk, 1/2 cup neutral oil or melted vegan butter, 1 cup granulated sugar, 1 tablespoon pure vanilla extract, and 1/2 teaspoon vanilla powder or paste.

Slowly pour the wet mix into the dry one, stirring gently until smooth. Don’t overmix, or your cupcakes might not rise as fluffy trust me, it’s an easy mistake to fix next time! Scoop the batter into the liners, filling each about two-thirds full to leave room for that perfect dome.

3-Baking and Cooling: Bake for 18-22 minutes, checking with a toothpick for doneness. Let them cool in the pan for 10 minutes, then move to a rack. Once cool, whip up the frosting by blending vegan cream cheese with salted caramel and top with 1 teaspoon flaky sea salt. For more flavor ideas, check out this vegan baking guide to level up your skills.