Lemon Meringue Cupcakes

Direction :

Preheat oven, prep muffin pan, and whisk dry ingredients:
Preheat oven to 325°F. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
Cream butter and sugar:
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
Add eggs, one at a time:
Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla.
Add flour in batches, alternating with buttermilk:
Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Divide batter and bake:
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes.
Cool:
Transfer tins to wire racks to cool completely before removing cupcakes.