Preheat oven to 400 degrees F. Prep 12-well cupcake pan with liners and spray.

In measuring cup, mix together almond milk and apple cider vinegar until well combined; let sit 10 minutes.

In large bowl, whisk together flour, baking powder, sugar, cinnamon, allspice and salt.

Add milk-ACV mixture, vegan butter and vanilla. Using spatula, mix until everything is well combined and smooth with no lumps visible. (Note: Do not overmix.)

Fold in finely chopped celery.

Scoop batter into liners until 3/4 full and bake at 400 degrees F for the first 5 minutes only. Reduce heat to 350 degrees F and continue baking another 14-17 minutes or until toothpick inserted in center comes out clean.

Once done, turn off oven and keep cupcakes inside with oven door slightly open for about 2 minutes before removing.

Let cool completely before frosting.

In large bowl, using mixer, beat together powdered sugar and softened vegan butter until pea-sized crumbles form.

Beat in lemon extract, lemon zest and milk until creamy and fluffy. (Note: If too thin, add additional powdered sugar, 1 Tbsp. at a time; if too thick, add additional almond milk, 1 Tbsp. at a time.)

Add frosting to piping bag and pipe onto cooled cupcakes.

Sprinkle with lemon zest or dried parsley, if desired.