Vegan Vanilla Cupcakes and Lemon frosting

1 TB apple cider vinegar
1  1/2 cup almond milk
2 cups all purpose flour
1 1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, warmed until liquid
2  teaspoons vanilla extract

Heat oven to 350. Grease muffin tins. Combine apple cider vinegar and almond milk, allow to curdle. Combine flour, sugar, baking powder, baking soda, salt together. Combine almond milk and coconut oil and vanilla extract, then combine with dry mixture. Cook 16 min. Cool on wire rack, can refrigerate overnight before frosting.

Frosting:

1 stick vegan butter (Earth balance), room temp
1 cup powdered sugar
1-2 TB soy milk
lemon zest