Preheat oven to 350°. Fill a cupcake pan with 18 liners.
In large bowl or the bowl of a stand mixer, mix together brown rice flour, arrowroot flour, xanthan gum, and baking soda.
Add honey and mix until combined.
Add butter and mix at medium speed for about 3 minutes.
Meanwhile, in a small bowl lightly beat eggs and then add yogurt, lemon juice and vanilla and mix well.
Add egg mixture and lemon zest to the flour mixture and beat on medium speed until combined.
Add milk and mix on low speed just until combined.
Fill cupcake liners about ¾ full. Bake for about 15 to 20 minutes or until toothpick inserted in center comes out clean.
Remove from pan and allow to cool on wire rack. When cool, top with Raspberry Swiss Meringue Buttercream or your favorite frosting.