PREHEAT the oven to 350F. Line a cupcake tray with cupcake liners.
MIX the soy milk, lemon juice, and apple cider vinegar. Set aside for 5 minutes.
WHISK the flour, sugar, baking soda, and salt in a large mixing bowl until all ingredients are well-combined.
ADD the soymilk mixture, olive oil, Spero Sunflower Cream Cheese, vanilla extract, and lemon zest into the flour bowl. Mix into a smoot batter, being careful not to overmix.
DIVIDE the batter evenly into the cupcake liners.
BAKE for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
ADD the powdered sugar and lemon juice. Starting at a low speed, and gradually increasing, beat until the frosting is thick and smooth. If too thick, add a little more lemon juice until desired consistency.
