Moist and delicious vegan yellow cupcakes are perfect when topped with rich and decadent chocolate frosting!
Place the oil and sugar in a mixing bowl and mix on medium speed.
Add all other ingredients and mix on medium speed. Spoon the batter into the prepared cupcake pan.
Bake for about 20 minutes, or until cupcakes are nicely golden on top. Allow to cool for a few minutes before moving the cupcakes to a wire rack to cool fully.
Place the vegan buttery spread in a mixing bowl and beat until light and fluffy. Add the cocoa powder, some of the confectioner's sugar, and a little non-dairy milk. Continue to mix, adding more sugar and a little milk until the frosting is thick and creamy.
Frost cooled cupcakes. Store any leftover cupcakes in the refrigerator.
If you don't want to use canola oil, try melted vegan buttery spread, or coconut oil.
These cupcakes can be frozen. Wrap them well, and they should stay fresh in the freezer for up to 3 months.
Serving size is one cupcake with frosting.