Vegan Lemon Cupcakes

Ingredients

• 1 3/4 cups all-purpose flour ((*see notes))
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup soy milk or preferred milk (or preferred milk)
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice ((*zest lemon before juicing))
• 1/3 cup grapeseed oil (or any neutral-flavored oil (avocado, sunflower, vegetable, etc.))
• 1/3 cup plain non-dairy yogurt ((sub applesauce))
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons lemon extract
• 1 cup vegan stick butter (, slightly softened at room temp (about 10-15 minutes))
• 3.5 cups powdered sugar (, sifted )
• Zest of 1 lemon
• 2 tablespoons lemon juice ((*zest lemon before juicing))
• 1/2 teaspoon vanilla extract

Nutrition (per serving)