Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.

In a large mixing bowl, sift or whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt.

In a separate bowl, whisk together the alternative milk, yogurt, vegetable oil, and egg (or applesauce), along with the vanilla extract until smooth.

Pour the wet ingredients into the bowl with the dry mixture and stir gently until just combined.

Fill the cupcake liners about two-thirds full with the batter.

Bake for 19-21 minutes, checking with a toothpick for doneness.

Let cool on a wire rack for about 5 minutes before transferring the cupcakes to cool completely.

Prepare the Dairy-Free Buttercream by beating vegan butter, then mixing in vanilla extract and a pinch of salt, followed by powdered sugar and alternative milk until desired consistency.

Frost cooled cupcakes and decorate as desired.