Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs, one at a time, mixing well after each addition.

Stir in the buttermilk, lemon zest, and lemon juice until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared cupcake liners, filling each about 2/3 full.

Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

In a medium bowl, beat the softened butter until creamy.

Gradually add the powdered sugar and lemon juice, mixing until smooth and fluffy.

Stir in the lemon zest for added flavor.

Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake with the lemon frosting.

Optional: Garnish with extra lemon zest or a thin slice of lemon on top.