Preheat oven to 350 degrees F and line cupcake pan with paper liners.

Cream together the sugar and butter (I use my mixer, but you can do with handheld electric beaters or by hand)

Add the eggs, vanilla, lemon juice and lemon zest; mix well.

Add the flour and baking powder; mix well.

Stir in the almond milk slowly, until the batter is smooth.

Fill muffin cups about 2/3 full

Bake 19-20 minutes (varies by oven, so watch them and adjust for yours until toothpick comes out clean; tops of cupcakes get slightly crunchy in my oven - we love that about this recipe).

Let cool.