Now, let’s get into the fun part! Here’s how to make these lemon cupcakes step by step:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make cleanup a breeze.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps ensure the leavening agents are evenly distributed throughout the flour.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This step is crucial for incorporating air into the mixture, which gives your cupcakes a light texture.
4. Add the Eggs: Add the eggs, one at a time, mixing well after each addition. Don’t worry if the mixture looks a bit curdled at this point; it’ll come together with the dry ingredients.
5. Incorporate the Buttermilk, Lemon Zest, and Juice: Add the buttermilk, lemon zest, and lemon juice to the mixture. Mix on low speed until just combined, being careful not to overmix. This is the secret to keeping your cupcakes tender!
6. Combine the Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. A few lumps are okay—overmixing will make the cupcakes tough.
7. Fill the Cupcake Liners: Using a cookie scoop or spoon, fill each cupcake liner about two-thirds full with batter. This allows room for the cupcakes to rise without overflowing.
8. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
9. Cool: Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.

   Tip: If you’re in a hurry, you can pop them in the fridge for a few minutes to speed up the cooling process!

10. Make the Lemon Buttercream Frosting: While the cupcakes cool, let’s whip up the frosting! In a large bowl, beat together:
    • 1 cup unsalted butter, softened
    • 4 cups powdered sugar
    • 2-3 tablespoons lemon juice
    • Zest of 1 lemon

    Beat until light and fluffy, adding more lemon juice or powdered sugar as needed to achieve your desired consistency.

11. Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to frost them generously with the lemon buttercream.
12. Decorate: For an extra touch, you can sprinkle some lemon zest on top or add a slice of lemon as a garnish.