Lemon Cupcakes

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

1. Preheat the oven to 325. Line muffin tins with paper cups.
2. In a large bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of a stand-mixer, combine the sugar and lemon zest. Use your finger tips to rub the zest into the sugar until it's moist and fragrant. Add the butter and, using the paddle attachment, beat on med-high until light and fluffy (about 5 minutes). Add the eggs, one at a time, beating for about 1 minute per egg. Scrape down the sides of the bowl as needed. Beat in the almond extract.
3. In a small bowl, whisk together the buttermilk and lemon juice. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
4. Divide the batter evenly among the prepared tins and bake for 20-25 minutes until tests clean. Allow to cool completely before frosting.

allpurpose, baking powder, salt, sugar, lemon zest, unsalted butter, eggs, almond extract, buttermilk, lemon juice

Taken from www.epicurious.com/recipes/member/views/lemon-cupcakes-51968641 (may not work)