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Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cupcake or muffin tray with paper cases.
In a jug, whisk the soya milk, vanilla and cider vinegar and set aside for 5 mins until the mixture looks like it is starting to curdle (this will help the cupcakes rise).
Meanwhile, in a large bowl combine the flour, baking powder, sugar and a pinch of salt.
Create a well in the centre of the flour mixture and pour in the curdled milk, followed by the melted plant butter. Whisk together to make a fairly smooth batter.
Divide the batter between the cases and bake for 20 mins until pale golden and a skewer inserted into the middle of a cupcake comes out clean.
Leave to cool in the tin for 5 mins before transferring to a cooling rack to cool completely.
For the icing, beat the plant butter and vanilla paste using an electric whisk until light and fluffy.
Add the icing sugar, a third at a time, beating until combined.
Spoon the icing on top of the cupcakes and smooth with a butter knife or mini palette knife.
Will keep in an airtight container at room temperature for up to three days.