Step 1

Preheat oven to 350°F (176°C) and prepare a pan with cupcake liners.

Step 2

Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.

Step 3

Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.

Step 4

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Step 5

Add half of the dry ingredients to the batter and mix until mostly combined.

Step 6

Combine the milk and lemon juice, then slowly add the mixture to the batter along with the lemon zest and mix until well combined.

Step 7

Add the remaining dry ingredients and mix just until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

Step 8

Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

Step 9

Remove cupcakes from the oven and place on a cooling rack to cool.

Step 10

When the cupcakes have cooled, make the buttercream. Add the butter to a large mixer bowl and beat until smooth.

Step 11

Add about half of the powdered sugar and mix until smooth and well combined.

Step 12

Add the vanilla extract, 3-4 tablespoons of lemon juice and the lemon zest to the frosting and mix until well combined.

Step 13

Add the remaining powdered sugar and salt and mix until well combined and smooth. Add additional lemon juice as needed to get the right consistency and flavor.

Step 14

Pipe the frosting onto the cupcakes. I used Ateco tip 844.

Step 15

Cupcakes are best when stored well covered and eaten within 2-3 days. They can be left at room temperature for about 24 hours, then refrigerated. Serve at room temperature.