Dairy- and egg-free lemony cupcakes with "cream cheese" icing

I made these for my father's birthday and thought I'd make up another batch today!

The cupcake recipe is an adaptation of the Golden Vanilla Cupcakes recipe from Vegan Cupcakes Take Over the World. I went with the oil-based option this time and used tapioca flour in place of corn starch because I didn't have any of the latter in the pantry. I also replaced the vanilla extract in its entirety with lemon extract.

The Vegan Cream Cheese Frosting recipe is from the same book. I omitted the vanilla because I've found the frosting too runny in the past.

They're delicious.