Lemonade Cupcakes (egg-free)

1 1/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup graulated sugar
1/4 cup brown sugar
1/3 cup oil
1 cup coconut or soy milk
1 tsp vanilla
1 lemon, zest and juice

Preheat oven to 350 °F. Line 12 cup cupcake pan with paper liners. 

Combine dry ingredients, including sugars, in a large mixing bowl. Whisk to combine. 

Combine wet ingredients, including lemon zest, in a small bowl. Whisk to combine. 

Pour the wet works over the dry works. Whisk to combine. Do not beat. 

Divide among the 12 cupcakes - about 1/4 cup each should fill it 2/3 to 3/4 full. 

Bake for 20-25 minutes or until golden brown. Do not underbake or they tend to fall as they cool. Allow to cool in pan for 10 min, then remove to rack to cool completely before frosting.

Frosting:

1 stick butter or stick margarine at room temp 1/2 lemon, zest and juice 1 Tbsp water 3 cups powdered sugar 1 tsp vanilla pinch salt Cream butter or margarine until fluffy. Add lemon zest and juice. Beat until fluffy. Add 1 cup powdered sugar and beat until well combined. Add another cup and beat well. Add water, vanilla, salt and final cup of powdered sugar. Beat until fluffy. Adjust consistency with a little more powdered sugar or water (tsp at a time) if needed.