1 cup buttermilk
2 tsp lemon extract
4 tbsp lemon juice
3 cups flour
4 tsp baking powder
1 tsp salt
1 cup butter, softened
2 cups sugar
Preheat oven to 350 degrees. Line two muffin pans with cupcake liners. Or you may butter and flour each pan.
Combine buttermilk, lemon extract, and lemon juice in a small bowl. Set aside.
Combine flour, baking powder, and salt in a medium bowl. Set aside.
In a larger mixing bowl, beat together butter and sugar until combined. Beat in the eggs. Slowly add half the flour mixture to combine. Gradually stir in the buttermilk mixture to combine. Mix in remaining flour, just until combined. Fill prepared muffin pans 2/3 full, making 24 cupcakes. Bake about 20 minutes, or until cake tester or toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes. Remove cupcakes from pans and cool completely on wire rack. Frost with recipe below, or your favorite lemon frosting.
2 cups confectioners sugar
2 tbsp lemon juice, or more as needed
Combine the confectioner sugar with the lemon juice until desired consistency. Use more lemon juice as needed, but add this only 1 tsp at a time. A small amount of liquid goes a long ways when making this icing. Frost each cupcake with thin layer. Decorate as desired.