Mix the batter for your cupcakes. Again, I used this
recipe as a basis, but I've copied/pasted it below and tweaked it a bit.
1 tablespoon apple cider vinegar
1 1/2 cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, warmed until liquid (or vegetable or olive oil)
1 1/4 teaspoons vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Instead of lining your cupcake pans, grease them with a cooking spray.
2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Make one batch fill up to half the depth of the tray (these are the top buns) and another batch that fill up to a quarter of the tray (these are the bottom buns).
4. Bake until you can poke them with a toothpick and it comes back out clean (about 10 mins).
5. Take them out of the oven and allow them to cool in the pan. Then carefully remove them. I used a fork to scoop them out, but be careful not to scratch the pan! If you try removing the cupcakes before they're cooled enough, they'll break apart.
Vegan cupcakes are different from regular cupcakes that use eggs and butter. For one, they don't rise as much as regular cupcakes. Secondly, they don't cut very well. Other cheeseburger cupcake recipes call for you to bake normal cupcakes and then cut through them. This doesn't work with vegan cupcakes. They tend to fall apart and crumble when you try to slice through them. Lastly, they tend to be a little stickier than regular cupcakes. If you don't grease the pan well enough, the cupcakes will burn.