• Cream butter and sugar together in a mixer until light and fluffy.
• With the blender still mixing, add in eggs one at a time.
• Add in the lemon zest.
• Combine the buttermilk, extract and lemon juice in a liquid measuring cup.
• In another bowl, add in flour, baking powder, baking soda and salt.
• Add the dry and wet ingredients to the butter mixture by alternating them. Keep the blender on low while you add in the dry and wet ingredients.
• Line a cupcake tin with cupcake paper and using a cookie scooper, add two scoops batter to each cupcake paper.
• Bake in a preheated 350 degree oven for about 15-17 minutes until the middle is set. Do not overcook or cupcakes will be dry.

Buttercream Meringue Frosting

• Add the sugar and the egg whites into a heatproof mixing bowl.
• Fit the bowl over a pan of simmering water.
• Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. About 5 minutes. It should look like a shiny marshmallow cream. This step is very important.
• With the whisk attachment, transfer to a mixing bowl and beat eggs on medium speed until cooled and thicker for about 5 minutes.
• Switch to the paddle attachment and add in one stick of room temperature butter at a time, beating until smooth.
• On medium speed, add in the lemon juice and lemon extract.
• If the buttercream curdles or separates, just keep beating on high until it comes back together. You should end up with a shiny, smooth and absolutely delicious buttercream frosting!