Lemon cupcakes

Ingredients

• Lemon cupcakes
• 175 gram dairy-free spread
• 3/4 cup caster sugar
• 1 teaspoon vanilla essence
• 2 eggs, at room temperature
• 1 1/2 cup gluten-free self-raising flour
• 1/2 cup rice flour
• 1/4 cup soy milk
• 250 gram cream cheese, at room temperature
• 1 1/2 cup gluten-free icing sugar
• 1 tablespoon lemon juice
• 2 teaspoon grated lemon zest