Preheat oven to 350°F. Prepare a 12-cup muffin tin with paper liners.
In a medium mixing bowl whisk together the flour, granulated sugar, baking powder, baking soda and salt.
In a large mixing bowl. Whisk together the first amount of almond milk, coconut sugar, coconut oil and first amount of vanilla. Add the almond milk mixture to the flour mixture and gently fold until just combined, don't over mix. Divide the batter evenly among the prepared cupcake liners.
Bake the cupcakes until they are golden brown, about 20 minutes.
Beat the confectioner's sugar, vegan butter, cranberry sauce and second amounts of almond milk and vanilla with an electric mixer until smooth. Once the cupcakes are completely cool add frosting.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.