LEMON CUPCAKES WITH LEMON CREAM ICING

3 cups self-rising flour
1/2 tsp salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup milk, divided
2 1/2 tablespoons fresh lemon juice, divided

Preheat oven to 375 degrees.
Line 30 cupcake pan cups with paper liners.

Sift the self-rising flour and salt together in a bowl. 

In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix. 

Fill the prepared cupcake liners 3/4 full with batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.  

LEMON CREAM ICING:
2 cups chilled heavy cream
3/4 cup confectioners' sugar
1 1/2 tablespoons fresh lemon juice

 Beat cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.    

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