Lemon Cream Cupcakes | Virginia Living

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup softened butter
• 1/2 teaspoon vanilla extract
• 2 cups sugar
• 4 eggs
• 1 cup buttermilk
• 1 tablespoon, plus 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 large eggs
• 2/3 cup sugar
• 1/3 cup fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 stick, plus 2 tablespoons softened, unsalted butter
• pinch of salt