Preheat oven to 350F and line a muffin tin with cupcake liners. Set aside.
Add your almond/oat milk, sugar, lemon juice, olive oil, vanilla bean paste/extract, and lemon zest to a large mixing bowl and whisk to combine.
Then, add in the pastry flour, salt, baking powder, and baking soda making sure to add the pastry flour first and the other ingredients on top. Whisk together until you have a lemon cupcake batter. The batter will be pretty bubbly at first, so let it rest for 5 minutes before adding to cupcake liners.
Add the batter to cupcake liners until they are ¾ of the way full of lemon cupcake batter. Add to the oven and bake for 20-22 minutes until the cupcakes are cooked through, but not browning on top.
Let the muffins cool in the muffin pans for at least 5-10 minutes and then remove. Let cool completely on a cooling rack before frosting.