For the Lemon Cupcakes

• 1 1/4 cups (163g) all purpose flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup (56g) unsalted butter, room temperature
• 1/4 cup (60ml) vegetable oil
• 3/4 cups (155g) sugar
• 1/4 tsp vanilla extract
• 2 large eggs
• 6 tbsp (90ml) milk
• 1/4 cup (60ml) fresh lemon juice
• 1 tbsp fresh lemon zest

For the Lemon Buttercream

• 1 cup (224g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• 1/2 tsp vanilla extract
• 4–5 tbsp lemon juice
• 1 tsp lemon zest
• Salt, to taste