These are lemony, moist and delectable.
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.
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.