Preheat the oven to 325 F. Line a standard 12-cup cupcake tin with paper cups.

To make the cupcakes, mix together the rice milk and apple cider vinegar in a 2-cup measuring cup.

Whisk together the flour, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.

Add the grapeseed oil, coconut nectar, vanilla and stevia to the flour mixture and stir to combine. Next add the rice milk mixture and stir until it is absorbed and the batter is smooth. Stir in the yogurt and vanilla bean seeds until well combined. 

Pour the batter into the measuring cup, as the spout will make it easier to pour the batter into the cupcake tin without spillage. 

Pour the batter into the prepared cupcake tin, dividing it evenly. Each cup should be about two-thirds full. Bake the cupcakes for 15 to 16 minutes, or until they are a light golden brown and bounce back slightly to the touch. Rotate the cupcake tin from front to back halfway through baking. 

Transfer the cupcake tin from the oven to a wire rack and let sit for 10 minutes before removing the cupcakes to cool completely. 

To make the vanilla frosting, mix together the powdered erythritol and warm vanilla rice milk in a medium-size bowl. Add the coconut oil and salt and stir until smooth and well incorporated. Stir in the vanilla bean seeds. 

Frost the completely cooled cupcakes. 

Keep the unfrosted cupcakes in an airtight container for up to 3 days, or wrap and freeze them for up to 3 months. Leftover frosting keeps in the fridge for about 4 weeks if stored in an airtight container. 

Nutritional info per serving (1 cupcake): 190 calories, 9g total fat, 0.0mg cholesterol, 22g carbohydrates, 130mg sodium, 2g fiber, 2g protein, 6g sugars