Each bite is spongy, creamy, and decadent. Top them with a vegan lemon buttercream for an elegant presentation!

You’ll need just 11 ingredients to make the lemon cupcake batter. They are simple and easy-to-find!

1. Make the Buttermilk. Whisk the soy milk and lemon juice together. Set aside about 5 minutes.

2. Add the dry ingredients. add the flour, baking soda, baking powder, and salt. Whisk to combine well.

3. In a medium bowl with the buttermilk, add the oil, yogurt, lemon zest, vanilla extract, lemon extract, and sugar.

4. Add the wet ingredients into the large bowl of dry ingredients .

5. Whisk gently until just combined

6. Pour mixture into each liner evenly about ⅔ the way full

7. Place in the oven on the middle rack for 18-22 minutes until lightly golden.

Make the Lemon Buttercream Frosting

1. Cream the butter on medium for 3-5 minutes until pale, airy, and fluffy.

2. Over low speed, add the vanilla extract, lemon juice, lemon zest, and a ½ cup of powdered sugar. Mix until the sugar is almost combined. Now beat for 60 seconds on medium-High until fully incorporated.

3. Repeat the process with ½ cup of sugar at a time until it's gone and the frosting is thick, smooth, and fluffy.