Step 1

Preheat the oven to 350 degrees, add paper cupcake liners to cupcake pan(s)

Step 2

In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside

Step 3

In another bowl, add the buttermilk, oil and lemon extract and lemon juice. Set aside..

Step 4

In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.

Step 5

Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.

Step 6

With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).

Step 7

Mix just until incorporated. Be careful not to over-mix.

Step 8

Scoop about 1/4 cup bake batter into each cupcake liner (in the cupcake pans)

Step 9

Bake at 350 degrees for 15-18 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Remove immediately from the pans to prevent over-baking. Baking times can vary depending on pan & oven- check at 15 minutes to be on the safe side.

Step 10

Makes 32 cupcakes

Step 11

Add the softened butter to the bowl of your mixer, mix until smooth.

Step 12

Cut the softened cream cheese into pieces and add to the butter, mixing until blended.

Step 13

Add the lemon juice and lemon zest. 1 teaspoon lemon extract, for a stronger lemon flavor.

Step 14

Gradually add powdered sugar and beat until well blended.

Step 15

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften. If the frosting becomes too soft while using just refrigerate the piping bag or bowl for a short while to firm it up.