This vegan cupcake is even better than a Reese's peanut butter cup (which isn't vegan!).
Preheat oven to 350° F. Line a muffin pan with 12 cupcake liners. Take the vegan butter out of the fridge and set aside to soften on the counter.In a medium-sized bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.Slowly beat the flour mixture into the bowl with the wet ingredients until no large lumps remain.
Fill each muffin cup two-thirds full and bake for 20 to 22 minutes, or until a toothpick inserted comes out clean. While the cupcakes are baking, make the frosting. Add softened vegan butter to a large mixing bowl and use an electric hand mixer to cream the butter until light and fluffy, about one minute. Add vanilla and mix once more to combine. Add sifted powdered sugar in half-cup measurements and continue mixing until well combined and fluffy, scraping down the sides of the bowl as needed.
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