Lemon Cream Icing
1Preheat oven to 375 F. Line 30 cupcake pan cups with liners.
2In a mixing bowl, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating until each egg is incorporated. Mix in vanilla and lemon zest.
3Combine flour, baking powder and salt together in a separate bowl. Gently beat flour mixture into butter mixture, a little at a time, alternating with the milk and lemon juice. Beat just until combined; do not over mix.
4Fill the prepared cupcake liners 3/4 full with batter. Bake in preheated oven for 17 minutes, or until toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool before icing.
To Make the Icing
1Beat the cream on LOW speed, in a chilled bowl, until cream begins to thicken. Add the powdered sugar and lemon juice a little at a time, beating after each addition.
2Increase mixer speed to HIGH and beat until the icing forms soft peaks. If using yellow food coloring, stir drops in to desired color. Pipe onto cooled cupcakes. Refrigerate leftovers.