Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

In the bowl of a stand mixer, combine granulated sugar and lemon zest. Rub zest into sugar, then add butter and beat until light and fluffy.

Incorporate eggs one at a time, mixing well. Add lemon juice and mix until slightly combined.

Add half of the flour mixture, mix until combined, then add milk until fully incorporated.

Add remaining flour mixture and mix until there are no visible streaks of flour.

Using an ice cream scoop, fill muffin tins about ¾ full with batter.

Bake cupcakes for 20-22 minutes or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Beat room-temperature butter in a bowl until light and fluffy. Gradually add sifted confectioners’ sugar and mix until combined.

Add lemon juice and mix until frosting is smooth. If needed, add milk one tablespoon at a time until desired consistency is reached.

Once cupcakes are cool, pipe frosting generously on each cupcake. Sprinkle with lemon zest.