Preheat the oven at 180 degrees.
Line a muffin tray and dust with a bit of flour.
Into a mixing bowl, add the soy milk and the lemonjuice. Mix weel and set aside for 2-3 minutes to create a vegan buttermilk texture.
To this add the sugar, vanilla extract and oil and whisk together.
Sift in the flour, salt, baking powder and baking soda.
Fold the dry ingredients into the wet mix gently.
Scoop the batter into the muffin tray lined till it is about half way filled.
Tap the tray a couple of times to release any airbubbles.
Bake at 180 degree for about 15 minutes.
Check with a skewer to see if it comes out clean. If not give it another 5 minutes in the oven.
Remove from the oven and cool to room temperature.
Remove from the muffin tray and enjoy the cupcake.