Preheat the oven to 350 degrees and line a cupcake tin with 12 cupcake liners.

In a small bowl, add the soy milk, lemon zest, and 1 tablespoon of lemon juice and mix well.

Allow to rest for 5 minutes. This creates a vegan buttermilk alternative.

In a large bowl, add the melted vegan butter and sugar and mix until smooth.

Add the soy milk mixture and stir to combine.  

In another bowl, sift together the flour, baking soda, and salt.

Add the wet mixture to the dry mixture and gently stir with a spoon just until combined.

Using a spoon, divide the batter evenly into 12 cupcake tins.

Bake for about 25 minutes at 350 degrees until a toothpick inserted in the center of the cupcake comes out clean.

Remove from the oven and allow to cool fully before frosting.

In a large bowl add the vegan butter and, using a hand mixer, whip until soft.

Add the powdered sugar a little bit at a time to prevent spilling as you blend it with the butter using the hand mixer.

Add the vanilla extract, lemon juice, and turmeric and whip until you have fluffy frosting. If the frosting is too thick, add a splash of plant-based milk one teaspoon at a time. If the frosting is too thin, add more powdered sugar ¼ cup at a time.