Lemon Cupcakes with Strawberry Buttercream

For the Cupcakes 1. Preheat oven to 375 degrees F. Line 15 cupcake pan cups with paper liners. 2. 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. 3. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with the milk lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix. 4. 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.