for the cupcakes
3 cups all-purpose flour
1 Tablespoon baking Powder
1/2 teaspoon salt
2 cups sugar
4 Tablespoons grated lemon zest (about 4-5 lemons)
1 cup ( that's 2 sticks) unsalted butter, softened to room temperature
4 room temperature eggs
1/2 teaspoon almond extract
1 cup buttermilk (allow it to sit at room temp. for about 20 minutes)
2 Tablespoons fresh lemon juice

for the frosting
1 cup (that's 2 stick) unsalted butter, softened to room temp.
3 1/2 cups confectioners' sugar (have an extra 1/2 cup on hand, just in case)
1/4 cup half & half cream
1 teaspoon pure vanilla extract
1/4 teaspoon of salt
1 teaspoon finely grated lemon zest
3 Tablespoons fresh lemon juice