Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large mixing bowl, beat together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually incorporate the dry mixture into your wet ingredients, alternating with the buttermilk.

Folding in the lemon zest and fresh lemon juice carefully into the batter.

Scoop the batter into the lined muffin tin, filling each liner about two-thirds full.

Bake for about 18–20 minutes or until the tops spring back when gently pressed.

Let them cool completely on a wire rack.

In a mixing bowl, beat the softened butter until creamy.

Gradually add in the powdered sugar, mixing well to avoid a kitchen mess.

Mix in the lemon juice, zest, and pinch of salt until fluffy and smooth.

If the mixture is too thick, add a splash of milk for piping consistency.

Frost the cooled cupcakes generously with the lemon buttercream.