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You can use “regular” ingredients if the vegan aspect doesn’t appeal, of course.

For the cupcakes:

Ingredients:
1 1/2 teaspoons Ener-G egg replacer powder
2 tablespoons water
1 3/4 cups nondairy milk (I used Rice Dream)
1/2 cup water, divided
1/2 cup nondairy butter, softened
1 1/2 cups vegan cane sugar
1 1/2 teaspoons vanilla extract
2 1/2  cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Instructions:
Preheat the oven to 375 degrees Farenheit. Lightly grease standard muffin tins or fill the muffin cups with cupcake liners.

In a food processor or by hand, whip the egg replacer powder and water until it’s smooth and creamy, about 1 minute. Add the nondairy milk and 1/4 cup of the water.

In a large bowl, cream the butter and sugar until light and fluffy. Add the vanilla extract and the remaining 1/4 cup water, and beat well to thoroughly combine.

In a separate bowl, stir together the flour, baking powder and salt. Add this, along with the egg replacer/milk mixture, to the butter/sugar combination. Beat until combined.

Fill the muffin cups with the batter and bake for 20 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and place on a wire rack to cool. Make sure the cupcakes have cooked completely before frosting.

For the icing:

Ingredients:
4 tablespoons vegan shortening
1 tablespoon vegan butter
1 teaspoon vanilla
2 teaspoons nondairy milk
3/4 cup to 1 cup powdered sugar
Optional: food coloring

Instructions:
In a bowl or measuring cup, combine the shortening and butter. Add the vanilla and nondairy milk, and mix well.

Slowly add the powdered sugar until it reaches the consistency you want. Add food coloring if desired.

If you don’t have a cake decorating bag, you can put the frosting in a plastic Ziploc bag and cut a tiny hole in one of the corners.

(Cupcake recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau. Icing recipe from VegWeb.com)