Vegan Lemon Cupcakes with Cream Cheese Frosting

For the cupcakes:
In a medium size mixing bowl, whisk together all the dry ingredients. Combine the almond milk with the lemon juice in a small dish. Add the milk/lemon mixture to the dry ingredients with the oil, vanilla and lemon zest. Gently mix to combine.

Use a 1/3 cup measuring cup to fill the pan. Fill the prepared cupcake wrappers almost all the way full. These will puff up the best when more than 3/4 the way full. Bake at 350ºF for 14-16 minutes.

For the frosting:
In a mixing bowl, beat the Earth Balance butter and coconut butter. Mix until well combined. Add all the other ingredients except milk and beat until smooth; it may become a little crumbly or chunky-looking. Add almond milk slowly and beat until smooth and silky or to desired consistency. Pipe or spread onto cooled cupcakes. Store in an airtight container in a cool place.

Yields 12 cupcakes and about 1 1/2 cups of frosting.