Vegan Lemon Cupcakes With Cream Cheese Frosting

• FOR THE VEGAN LEMON CUPCAKES:
• 1-3/4 cup Spelt Flour
• 1 cup Powdered Honey Or Coconut Sugar
• 1/2 teaspoons Sea Or Pink Salt
• 1-1/4 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 cups Plus 1 Tablespoon Almond Milk
• 1/2 cups Fresh Lemon Juice
• 1/4 cups Neutral Oil
• 2 Tablespoons Pure Vanilla Extract
• 1 Tablespoon Fresh Lemon Zest
• FOR THE CREAM CHEESE FROSTING:
• 1/4 cups Earth Balance Butter
• 1/3 cups Coconut Butter
• 1 Tablespoon Fresh Lemon Juice
• 1 teaspoon Pure Vanilla Extract
• 1-1/2 cup Powdered Xylitol
• 1 Tablespoon Spelt Flour
• 1 Tablespoon Almond Milk

1. For the cupcakes:
2. In a medium size mixing bowl, whisk together all the dry ingredients. Combine the almond milk with the lemon juice in a small dish. Add the milk/lemon mixture to the dry ingredients with the oil, vanilla and lemon zest. Gently mix to combine.
3. Use a 1/3 cup measuring cup to fill the pan. Fill the prepared cupcake wrappers almost all the way full. These will puff up the best when more than 3/4 the way full. Bake at 350u0b0F for 14-16 minutes.
4. For the frosting:
5. In a mixing bowl, beat the Earth Balance butter and coconut butter. Mix until well combined. Add all the other ingredients except milk and beat until smooth; it may become a little crumbly or chunky-looking. Add almond milk slowly and beat until smooth and silky or to desired consistency. Pipe or spread onto cooled cupcakes. Store in an airtight container in a cool place.
6. Yields 12 cupcakes and about 1 1/2 cups of frosting.

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Taken from tastykitchen.com/recipes/desserts/vegan-lemon-cupcakes-with-cream-cheese-frosting/ (may not work)