Lemon CupCake Ala Ndyw

INGREDIENTS
3 cups self-rising flour
1/2 tsp salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 tsp vanilla extract
2 tbsp lemon zest
1 cup whole milk, divided
2 1/2 tbsp fresh lemon juice, divided

Lemon Cream Icing
2 cups chilled heavy cream
3/4 cup confectioners' sugar
1 1/2 tbsp fresh lemon juice

How to Make :
Preheat oven to 375 degrees F (190 degrees C).
Line 30 cupcake pan cups with paper liners.
Sift the self-rising flour and salt together in a bowl.
In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy.
Beat in the eggs one at a time, beating each egg until incorporated before adding the next.
Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour.
Beat until just combined.
Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes.
Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken.
Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes.
Spread on the cooled cupcakes.
Refrigerate leftovers. That is it, Lemon Cup CakeAla Ndyw

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