Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, beat together the eggs, vanilla, oil, melted butter, non-dairy milk and sugar with an electric mixer
Add in the remaining dry ingredients and beat until a batter forms. Be sure to spoon and level the flour, do not scoop straight from the bag.
Use a cookie scoop, ice cream scoop, or regular spoon to add the batter to lined cupcake tins. Fill about 2/3 to 3/4 of the way up. Bake for 16-22 minutes or until a toothpick comes out clean. 18 minutes is perfect in my oven, but all ovens are different.
Remove from the oven, let cool for 10 minutes in the cupcake tray and then carefully remove and finish cooling on a cooling rack.
Spread or pipe the buttercream over the cooled cupcakes and enjoy!