Soft and fluffy zingy lemon cupcakes with dairy-free lemon buttercream on top.
Preheat your oven to 180°C/350°F (160°C/325°F for fan or convection oven). Prepare a cupcake tin with 12 cases.
Mix together the soy milk and lemon juice and set it aside to thicken. This will be your vegan buttermilk.
In a large bowl, mix together the flour, sugar and baking soda until there are no lumps left.
Use your spoon to make a well in the middle of the dry ingredients and add your buttermilk from earlier along with the oil. Mix well until you have a smooth cake batter.
Add in the lemon zest and mix again.
Divide the cake batter between the 12 cases and bake for 18-20 minutes. A toothpick through the centre should come out clean.
Let the cakes cool in the tin for 5 minutes then transfer them to a wire rack to cool completely.
Mix the vegan butter, icing sugar and lemon juice together until smooth. It's best to add a little icing sugar at a time to prevent mess.
Add the lemon zest to your buttercream and mix well. If you'd like your buttercream to be thicker, add more icing sugar. If you want it thinner, add more lemon juice or water until you reach your desired consistency.
Pipe the frosting onto your cooled cupcakes. I recommend using a large nozzle to prevent lemon zest from getting stuck in the bag.