If the coconut flavor works for your recipe, you can use coconut milk instead of almond milk.
Combine sugar, vegan butter and vanilla with mixer. Beat with mixer on medium-high speed until combined. With the mixer running, add one tablespoon of almond milk at a time until desired consistency is reached. Can be stored in refrigerator for 3 or 4 days.
For lemon cupcakes, add a little lemon zest to frosting or sprinkle lemon zest on top icing.