Homemade Lemon Cupcakes

Bahan-bahan (12 porsi)

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 Tablespoon lemon zest
• 2 large eggs, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract or vanilla bean paste
• 1/2 cup (120ml) whole milk or buttermilk, at room temperature
• 1/4 cup (60ml) fresh lemon juice
• optional filling: homemade lemon curd, cooled completely
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar, plus more as needed
• 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
• 2 teaspoons pure vanilla extract or vanilla bean paste
• salt, to taste
• optional for garnish: lemon slices and/or mint sprigs