In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside
In a medium bowl, whisk together the rice milk, oil, and vanilla
Add the liquid ingredients to the dry ingredients and mix well.
Using a small measuring cup (protein powder scoops work really well), scoop the cupcake batter into the prepared muffin pan until each muffin cup is 2/3rd's full. Make sure not to over-fill the pan otherwise the cupcake batter will overflow as it bakes.
Bake the cupcakes in the pre-heated oven for 17-19 minutes or until a toothpick inserted into the center comes out clean. If you are using a stoneware pan, they may take a little bit longer to bake.
For chocolate cupcakes, reduce the flour by 1/4 cup and add 1/2 cup cocoa powder