Preheat the oven to 350° and line a muffin pan with cupcake liners. Pro Tip: If you're using a fun design and really want them to stand out, double up your liners!
In a medium bowl add the flour, baking powder, baking soda, and salt. Whisk these dry ingredients until blended.
In a large mixing bowl blend the butter and sugar for two minutes. The butter and sugar should look light and fluffy when you're done.
Add the egg replacer to the butter and sugar mixture and mix on medium for one minute.
To the stand-mixer, add half of the flour mixture and beat on a low speed until combined.
Now add the almond milk and beat until combined.
Add the remainder of the flour, the vanilla, and the lemon juice and beat until just combined. Batter should be thin. Add more almond milk if needed.
Fill ¾ of the cupcake liners and bake for approximately 20 minutes. Tops should be slightly golden.
Use the toothpick test! Insert a toothpick into the center cupcake and pull it out. If the toothpick comes out clean (without any wet batter) the cupcakes are done!