Preheat the oven to 350 degrees F and line a cupcake tray with cupcake liners (or generously grease the cupcake trays).
In a large mixing bowl, combine all dry ingredients.
In a small bowl, combine lemon and plant based milk. Let sit for 5 minutes until it slightly curdles.
Next, combine all wet ingredients, including the milk and the lemon.
Slowly mix the wet into the dry until a thick dough forms.
Scoop dough evenly into each cupcake tray liner.
Bake for 20-22 minutes or until you are able to insert a toothpick and remove it cleanly.
Let cool for 15 minutes.
Once cooled, cut a small hole in the center of the cupcake (see pictures above).
Insert the peanut butter bourbon ganache into the hole (directions below) until it is filled to the the top. You may do this via piping, as I did, or you may spoon the ganache into cupcake hole.
Pipe the buttercream vanilla frosting bourbon frosting on top of the cupcake. If you do not have a piping bag, you may cut a small hole in the corner of a zip lock bag and pip the frosting on it that way. In the alterative, you may spoon the frosting on top.
Store in an air tight container on the counter for up to 5 days.