Preheat oven to 350, and line cupcake pan with cupcake liners.
Mix almond milk and vinegar and set aside for a few minutes to let curdle.
Sift flour, cornstarch, baking powder, baking soda, and salt in a medium bowl.
Beat almond milk, oil, sugar, vnilla extract, and vanilla bean together in a large bowl. Mix the dry mixture in with an electric mixer until there are no large bumps left.
Fill cupcake liners 2/3 the way up and bake for 20 minutes. Let cool for at least 1 hour in the fridge.
Make the cream cheese frosting. Cream together margarine and cream cheese until combined. Use a handheld mixture to continue mixing while adding the confectioner's sugar 1 cup at a time. Mix till smooth and creamy. Then mix in vanilla. Keep refrigerated till use.
Using a large star tip, pipe cream cheese onto the cupcake tops. Start from the side of the cupcake, not too far to the edge (or else your frosting will slide off) and work toward the middle.
Snip off pipette tips until you have a 2 inch tip just under the bulb.
Draw up maple syrup, and right when you're about to finish drawing up syrup, switch to drawing up honey. This creates a plug so no syrup will leak out.