• Preheat oven to 350°F and place cupcake liners in cupcake pan.
• In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
  1.5 cups flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
• In a stand mixer or with a hand mixer, cream together the butter with 1 cup sugar until fluffy.
  ½ cup unsalted butter, 1 cup sugar
• Add eggs one at a time, mixing until each is fully incorporated. Then stir in the lemon zest, 2 tablespoons lemon juice, buttermilk, and vanilla extract.
  2 large eggs, 2 tbs lemons juice, 6 tbs buttermilk, ½ teaspoon vanilla extract, 1 tbs lemon zest
• Stir in the flour mixture until combined. Pour into prepared cupcake tins.
• Bake for 18-20 minutes or until a toothpick inserted comes out clean. Once done baking, remove from the oven and set the pan on a cooling rack for 10 minutes. Then remove cupcakes from the pan and allow to finish cooling on a cooling rack.

How to make lemon cream cheese frosting:

• With a hand mixer or a stand mixer, cream butter, cream cheese, heavy cream, vanilla, and salt on medium-high until fully combined.
  ½ cup unsalted butter softened, 4 oz cream cheese softened, 3 tbs heavy cream, 1 teaspoon vanilla extract, pinch salt
• Add in powdered sugar 1 cup at a time, adding in lemon juice in intervals to help the powdered sugar incorporate. *
  4 cups powdered sugar, 3 tbs lemon juice, 1 tbs lemon zest
• Stir in the zest and frost your cupcakes!