Lemon Cupcakes

Preheat oven to 375 degrees F (190 degrees C).

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 with batter 3/4 full, and 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.

To make the icing, beat the 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.