Preheat oven to 177 degrees C (350 F).
In a large mixing bowl, stir together the flour, baking powder and salt.
In a separate bowl whisk together the apple cider vinegar, dairy-free milk, sugar, oil, apple sauce, and vanilla extract.
Add the wet mixture to the dry and gently whisk until smooth. Don't over-mix or you'lll end up with rubbery cupcakes. Better a few lumps than to over-mix the batter.
Line a 12 pan cupcake tray with cupcake liners and spoon the batter in to each about ⅔ of the way up. I transfer my batter to a jug and pour them from there for less mess.
Pop the cakes in to the oven and bake for 18-21 minutes or until a skewer comes out clean from the centre of a cake. Remove from the oven and after 10 minutes remove the cakes from the pan and allow them to cool completely.