These are lemony, moist and delectable.  

• 3 cup all-purpose flour 
• 1½ teaspoon baking powder 
• 1 teaspoon baking soda
• ½ teaspoon salt
• 5 tablespoons canola oil
• 1 cup sugar
• 1 container plain yogurt, soy or coconut milk
•  ½ cup unsweetened almond milk 
• 1½ teaspoon vanilla
•  ¼ cup fresh lemon juice 
• 1 tablespoon lemon zest 
• Lemon Zest Icing (below)

Preheat oven to 365°F (185°C). Lightly spray muffin pan with canola cooking spray or use liners.  Mix together flour, baking powder, baking soda, and salt. In another bowl mix the canola oil, sugar, yogurt, almond milk, vanilla, lemon juice and zest together. Combine with dry mix and stir until well blended.  Fill cups to q full in muffin pan and cook for 20 minutes or until the edges are beginning to turn golden brown and a toothpick comes out clean when inserted in the middle of cake. Remove cupcakes from pan and cool completely before icing. 

Lemon Zest Icing  

• ¼ cup vegan butter
• 2 cups powdered sugar
• 1/8 cup unsweetened almond milk 
• 3 tablespoons lemon juice
• ½ teaspoon vanilla
• 1 tablespoon lemon zest

Mix vegan butter, sugar, almond milk, lemon juice, vanilla, and lemon zest together with mixer. Refrigerate until ready to use. You will need to remove mixture from the refrigerator a few minutes before it is time to ice cupcakes so it will be easier to spread.