Gluten-Free Lemon Cupcakes (Dairy-Free)

Name: Gluten-Free Lemon Cupcakes (Dairy-Free)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ½ (400g) cups gluten-free 1:1 flour blend *check to see if it contains xanthan gum; 3 teaspoons baking powder; 1 teaspoon fine sea salt; ½ teaspoon xanthan gum *omit if the gluten-free flour blend contains it or if using regular flour; 1 ½ cups (300g) granulated sugar; ⅔ cup (160g) dairy-free sour cream or plain yogurt, room temperature; ½ cup (118ml) canola or vegetable oil; 3 large eggs, room temperature *can sub for liquid egg replacer for vegan; ½ cup (118ml) lemon juice; ¼ cup (59ml) dairy-free milk, room temperature; 2 tablespoons lemon zest *approx 2 lemons worth; 1 tablespoon vanilla extract; 1 cup (227g) salted dairy-free butter, cold; 1 cup (227g) dairy-free cream cheese, cold; 6 cups (720g) icing sugar; 2 tablespoons lemon zest; 2 tablespoons lemon juice; optional: gluten free sprinkles