Preheat oven to 350 degrees.
Line 12 cup muffin pan with cupcake liners.
In a small bowl whisk gluten free flour, baking powder, xanthan gum and salt.
In a stand mixer beat the vegan “butter with the cashew butter until smooth.
Add the brown sugar and white sugar and beat until creamy.
Add the egg and beat again.
In a small bowl whisk 1/2 cup goat milk and the apple cider vinegar.
Alternate adding the flour mixture with the goat milk into the cupcake batter.
If you find the batter too thick add up to 1/4 cup more goat milk.
Beat until batter is smooth.
Fill each cupcake about 3/4 full with batter.
Bake for 20 minutes until cupcakes are golden and firm.
Let cool.