Caramel Banana Cupcakes with Easy Caramel Buttercream

INGREDIENTS

• 1 tablespoon cider vinegar
• 1 1/2 cups plain soymilk
• 2 1/8 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/8 cups sugar
• 1/2 cup mashed ripe banana
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• For Frosting:
• 1 cup butter or margarine, room temperature
• 2 1/2 cups confectioners' sugar
• 2 tablespoons soymilk
• 1/2 teaspoon vanilla
• 2-3 tablespoons caramel topping