Lemon Cupcakes with Lemon Buttercream Frosting

INGREDIENTS

For the Cupcakes:

and 3/4 cups (220g) All Purpose Flour

1 cup

Sugar

1 tsp

Baking Soda

1/2 tsp

Salt

1 cup

Soy Milk (or other non-dairy milk)

1/3 cup

Vegetable Oil (I used olive oil)

1 tbsp

White Vinegar (or Apple Cider Vinegar)

1 tsp

Vanilla Extract

2 tsp

Lemon Essence

1 tbsp

Lemon Zest

For the Lemon Buttercream Frosting:

3 cups

Powdered (Confectioners) Sugar

1/3 cup

Vegan Butter or Margarine

2 tbsp

Lemon Juice (freshly squeezed)

1 tsp

Lemon Essence

For Decoration:

Lemon Zest