Preheat your oven to 350°F (176° C) and line a cupcake tin with 12 cupcake liners. Spray the cupcake liners with spray oil, so they don't stick to the paper.
In a large bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, and spices) and set aside.
In a measuring glass, mix the plant milk, lemon juice, and molasses and set aside.
With an electric mixer using the paddle attachment, cream together the butter and brown sugar until light and fluffy.
Mix in the applesauce and the vanilla and mix again for 30 seconds.
Add half of the dry ingredient mixture, then the entire milk/molasses mixture, then the rest of the dry ingredients. Mix just until you have a thick batter with no dry ingredients showing.
Evenly distribute your batter among the 12 cups, filling them 3/4 of the way. Bake the cupcakes at 350°F (176° C) for 15-18 minutes or until a toothpick comes out clean.
Let the cupcakes cool completely before frosting.
For the lemon frosting
Soften vegan butter until it reaches near room temperature.
Whip butter with an electric mixer using the whisk attachment for 1 minute.
Add powdered sugar 1/2 cup at a time whipping for about 30 seconds between each scoop.
Add 1 tsp lemon extract and the zest of one lemon then continue to whip for another minute until light and airy.
If needed, slowly add a small splash or two of dairy-free milk while whipping the buttercream until the desired consistency is achieved.
Notes
Cream the butter and sugar until fluffy, this whips air into the cupcakes and makes them lighter and fluffier.
Gingerbread and lemon go great together. You can elevate these cupcakes by cutting out a little hole in the center of them and filling them with vegan lemon curd before topping them with lemon frosting.