Lemon Cupcakes With Lemon Buttercream

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1 1/2 c. (3 sticks) of REAL butter

3 c. cake flour (no substitutions here–you really need the lightness of cake flour)

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

2 c. sugar

5 large eggs

2 tsp. vanilla extract

4 Tbsp. freshly squeezed lemon juice

Zest of 2 lemons (just zest the other lemons before you squeeze them)

1 c. buttermilk

1 1/4 c. butter (2 1/2 sticks)

2 tsp. grated lemon rind

3 Tbsp. fresh lemon juice

3 c. powdered sugar

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