Lemon Cupcakes

1. Preheat the oven to 350F or 180C and line a muffin tray with liners.
2. Sift the flour and combine the first 4 ingredients in a bowl, stirring with a whisk.
3. In a separate bowl, beat the butter until light and fluffy, about 2min. Then add in the sugar and lemon zest and beat for an additional 2min.
4. Continue beating the mixture while adding in the eggs one at a time. Then add in the lemon juice.
5. With the lowest speed setting on, alternatingly add in the flour mixture and the buttermilk.
6. Pour the cupcake batter into the prepared liners and bake for about 22 minutes or until a toothpick inserted comes out clean.
7. Let the cupcakes cool completely before frosting.

Lemon Frosting

1. Combine butter and salt in a bowl and beat until fluffy.
2. Add in the powdered sugar and lemon juice and continue beating until you have a homogenous mass. Add in water if necessary. The frosting should have a medium consistency.
3. Fill the frosting into a piping bag, and using a Wilton 12 and 32 tip, pipe the frosting in a swirling motion unto the cupcakes.
4. Garnish with lemon slices.