Easy homemade Lemon Cupcakes with lemon cream cheese frosting have the perfect balance of sweet and tanginess and are perfect for spring, Easter, or Mother's Day!

1 3/4 cups (222 grams) Bob’s Red Mill Organic All Purpose Flour

1 tablespoon fresh lemon zest

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated sugar

1 large egg, at room temperature

1 cup (240 ml) whole milk, at room temperature

2 tablespoons fresh lemon juice

8 ounces (227 grams) cream cheese, at room temperature

1 tablespoon lemon zest

1/8 teaspoon fine salt

2 1/2 cups (313 grams) powdered sugar, sifted

2 tablespoons freshly squeeze lemon juice

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