Vegan Butterscotch Cupcakes

INGREDIENTS

1 1/4 cups

all-purpose flour

2 tbsp

cornstarch (can sub tapioca starch)

3/4 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

1/2 cup

Earth Balance Buttery Sticks (Original or Soy Free), softened at room temperature

3/4 cup

packed brown sugar

1 cup

original or unsweetened dairy-free milk beverage, divided

2 tsp

vanilla extract

1 tsp

apple cider vinegar or white vinegar

1 cup

Earth Balance Buttery Sticks (Original or Soy Free), softened at room temperature

3 3/4 cups

powdered sugar

1/4 cup

canned, full fat coconut milk (see note below)

1 tbsp

pure vanilla flavoring or extract

1/4 cup

Earth Balance Buttery Spread (Original or Soy Free)

3/4 cup

packed light brown sugar (if using dark, it will come out more like my pictures)

3/4 cup

canned, full fat coconut milk (see note below)

2 1/2 tsp

vanilla extract

1/8

to ¼ teaspoon salt, to taste