Lemony Easter cupcakes

Ingredients

• 3 cups self-rising flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups white sugar
• 4 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 1 cup whole milk, divided
• 2 1/2 tablespoons fresh lemon juice, divided
• 2 cups chilled heavy cream
• 3/4 cup icing sugar
• 1 1/2 tablespoons fresh lemon juice