Clementine buttermilk cupcake recipe with lemon frosting

Ingredients

• Makes 12 standard sized cupcakes
• 1 1/2 cups of all-purpose flour
• 2 teaspoons of baking Powder
• 1 teaspoon of sea salt
• 1/2 cup of buttermilk (well shaken and at room temp.)
• 1/2 cup of sour cream
• 1 cup of sugar
• 3 eggs, slightly beaten.
• 3 teaspoons of clementine zest (about 4 clementines)
• 1/4 teaspoon of pure almond extract
• 1/2 cup of vegetable oil
• 1/3 cup of sugar
• 1/3 cup of fresh lemon juice
• 1 1/2 cups of confectioners sugar
• 1/4 cup of cream cheese, softened to room temp.)
• 4 Tablespoons of fresh lemon juice