Directions:
1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add Eggs and Flavorings: Beat in the eggs one at a time, then add the vanilla extract, lemon zest, and lemon juice, mixing until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Cool: Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare Lemon Buttercream Frosting: In a large mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, 1 cup at a time, until well combined. Add the lemon juice, lemon zest, heavy cream, vanilla extract, and a pinch of salt. Beat on medium-high speed for 3-4 minutes until light and fluffy. Add more cream or powdered sugar to achieve the desired consistency.
10. Frost Cupcakes: Once the cupcakes are completely cool, frost them with the lemon buttercream using a piping bag or a spatula.
11. Serve: Garnish with lemon zest or slices if desired and serve.
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