I hate to say it, but I haven't been wowed by a vegan cupcake yet. Yet is the key word. I'm still open to trying again.
Cupcake Project recently posted a recipe for vegan buttercream frosting. This recipe uses homemade vegan butter (you can find the recipe for that here), which has quite a few ingredients I've never worked with, such as liquid soy lecithin and xanthan gum. I'm not sure I will make it, but I would definitely try it.
I'm still a bit skeptical because how could vegan butter taste better than cold, unsalted butter. Thoughts?