Method

For the cupcakes:
1. Preheat oven to 190°C (160°C fan) and line a 12-hole muffin tin
2. In a bowl, mix together the flour, baking powder, and salt. Set aside.
3. In a large bowl (or stand mixer), beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well and scraping down the sides.
5. Add the lemon extract and mix in.
On low speed:
Add ⅓ of the flour mixture
Then ½ of the buttermilk
Then another ⅓ flour
Then remaining buttermilk
Finish with the last ⅓ flour
Mix until just combined (don’t overmix).
6. Divide into cupcake cases and bake for 15–18 minutes, until a skewer comes out clean.
7. Cool in the tin for 5 minutes, then transfer to a wire rack.

For the buttercream:
Beat the butter until pale and fluffy.
Add icing sugar gradually, mixing well.
Add cream + salt, beat until light and smooth.
Adjust consistency with more cream if needed.
Add colouring.

🧁 To Decorate
However you like!