• Preheat oven to 350F. Line a cupcake tin with cupcake liners. 
• In a medium-size bowl, mix the plant-based milk and fresh lemon juice. Let sit for a couple of minutes until the milk is curdled. Add the oil, applesauce, and vanilla. Gently stir to combine.  
• In a large bowl, mix the flour, sugar, baking powder, salt, and cardamom.  
• When the oven is ready, pour the wet mixture into the dry mixture, and stir to combine. Be careful not to overmix, as this will create a denser cupcake. 
• Transfer the batter to the cupcake tins. An ice cream scoop makes this easy. Bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and let cool on a cooling rack. 

Frosting:

• 1/2 cup vegan margarine, Earth Balance 
• 1/2 cup vegetable shortening, Spectrum
• 1/2 teaspoon lemon extract
• 2 cups powdered sugar
• 1 teaspoon vanilla powder

With an electric mixer, whip the margarine and shortening until light and fluffy. This usually takes about 10 minutes. This is a crucial step.

Add the lemon extract and mix again until incorporated. 

Sift the powdered sugar and vanilla powder with a sieve.  

Add the sifted sugar to the electric mixer a little at a time and continue to whip for another couple of minutes.