1 1/2c flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened (1 stick)
1 c sugar
Zest of 2 lemons (about 1-2 tbsp)
1 tbsp fresh squeezed lemon juice
1 tsp vanilla
Yellow food coloring (optional)
Preheat oven to 350º.
Mix flour, baking powder and salt together, set aside.
Cream butter and sugar together until fluffy and pale. Add eggs, one at a time, mixing until fluffy after each. Beat in zest and vanilla. Add flour mixture in alternating batches with buttermilk and lemon juice, beating until just combined after each addition. Add yellow food coloring until desired shade is reached (optional).
Divide batter evenly among mini-muffin cups. Bake for 15-18 mins, or until toothpick comes out clean. Let cool to room temperature before frosting.
Beat 4oz softened cream cheese and 4oz softened butter until well combined and fluffy. Add 1tsp vanilla, zest and juice of 1 lemon, mix well. Add 2-3 cups powdered sugar and 1-2tbsp heavy cream until desired consistency is reached.