Step 1

Preheat the oven to 350° F. Line the cupcake pan with cupcake liners and set aside.

Step 2

In a large bowl, whisk together cake flour, baking powder, and salt; set aside.

Step 3

Using a stand mixer or handheld mixer, beat the butter and sugar together for 2 minutes, or until creamed.

Step 4

Add eggs one at a time, mixing until fully incorporated.

Step 5

Slowly mix in half of the dry ingredients, half of the milk, and the vanilla extract, lemon zest, and lemon juice; mix until well-combined.  Add the remaining dry ingredients and milk. Mix until fully combined and no lumps are visible.

Step 6

Spoon the batter into the cupcake liners until about ⅔ full.

Step 7

Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely before frosting.

Step 8

In a large bowl, beat butter and cream cheese until well blended and no clumps remain.

Step 9

Slowly mix in the powdered sugar, 1 cup at a time. Add vanilla and beat until creamy.

Step 10

Pipe onto cupcakes using a knife or your favorite frosting tip (we used tip 1C). Garnish with a slice of lemon, if desired.