Ingredients

• all-purpose flour - 1 ½ cups
• granulated sugar - 1 cup
• baking powder - 1 ½ teaspoons
• salt - ½ teaspoon
• unsalted butter - ½ cup, softened
• eggs - 2 large
• milk - ½ cup
• lemon juice - ¼ cup
• lemon zest - 2 teaspoons
• powdered sugar - 3 cups
• heavy cream - 2 tablespoons
• vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. 2.

   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3. 3.

   Add the softened butter, eggs, milk, lemon juice, and lemon zest to the dry ingredients.

4. 4.

   Beat the mixture on medium speed until smooth and well combined, about 2-3 minutes.

5. 5.

   Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

6. 6.

   Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

7. 7.

   Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

8. 8.

   For the buttercream, beat the softened butter in a bowl until creamy.

9. 9.

   Gradually add the powdered sugar, mixing well after each addition.

10. 10.

    Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy.

11. 11.

    Once the cupcakes are completely cool, frost them with the buttercream using a piping bag or a knife.

12. 12.

    Garnish with additional lemon zest if desired and enjoy!