Lemon Cupcakes with Lemon Buttercream Frosting (gluten-free option, high altitude option)

INGREDIENTS

1/3 cup

almond milk (or other milk of choice)

3 tbsp

lemon juice

1 1/3 cups

flour (regular or gluten-free all purpose, I use Bob's Red Mill 1-to-1)

1 tsp

baking powder

1/4 tsp

salt

1/2 cup

coconut oil, melted (or butter)

1 cup

sugar

1 tsp

vanilla

zest of 2 lemons

eggs

1/2 cup

butter, softened

2 tbsp

lemon juice

zest of 1 lemon

1 tsp

vanilla

2 cups

powdered sugar