Preheat the oven to 180°C (350°F). Line a 12-hole muffin tin with cupcake liners.

In a large mixing bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant and combined.

Add the dairy free butter and canola oil to the sugar mixture. Beat with an electric mixer until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the gluten-free plain flour, baking powder, and bicarbonate of soda.

Gradually add the dry ingredients to the creamed butter mixture in three additions, alternating with the almond milk and lemon juice, mixing gently until just combined.

Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 20-22 minutes or until a skewer inserted into the centre comes out clean.

Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, make a batch of lemon buttercream and fill a piping bag with your favourite piping tip attached. Pipe swirls of buttercream o n top each cupcake and decorate with a wedge of fresh lemon if desired.