Lemon Cupcakes with Vanilla Buttercream Frosting

I  decided to make this particular flavor of goodness because I wanted something different and interesting at the same time. These were really made for my mother for her birthday. She loves lemon, too. So what better reason to make these babies, right? They came out perfect, with the best consistency and texture: Light and fluffy and moist. They are not overwhelming, either. They are somewhat tart because of the zest and juice of the lemons that went into the batter. The frosting gives a fantastic punch of vanilla that complements the lemon flavor of the cake perfectly. So I guess without further adieu, here is the recipe:
Makes 12 cupcakes, with a little frosting remaining
(You will also need paper muffin liners)
For the batter:
1/2 cup softened unsalted butter (1 stick)
1 c. sugar
2 eggs
zest of 3 lemons and juice of 2 1/2 [lemons]
2 tsp. vanilla extract
1 1/2 c. flour
1/2 tsp. baking powder
2/3 c. cold milk ( I used skim but you can use whatever you have)

Preheat oven to 350. In a mixer on medium speed, cream butter and sugar. Add eggs one at a time, beating after each addition. When the eggs are thoroughly mixed with the butter and sugar, mix in the vanilla. In a separate bowl, combine dry ingredients and add to the butter mixture, a little bit at a time. Mix on medium speed as well. When the dry ingredients are well incorporated, add the milk, lemon zest, and the lemon juice  to the mixing bowl and mix until well combined. Spoon the batter equally into each paper muffin liner and bake for 18-24 minutes. I baked these for 21 minutes, and they came out perfect. After 21 minutes, poke a small hole into one of the cakes with a toothpick. If it comes out clean, the cupcakes are done. Set the cakes aside to cool.

Now for the buttercream! You will need:
1 tsp. vanilla extract
1/4 c. milk
2 T heavy cream
1/2 c. unsalted butter, softened (1 stick)
2 1/2 c. powdered sugar

In a mixing bowl, mix the butter and heavy cream on medium speed. The heavy cream will help create a whipped consistency in the frosting, since whipped cream made with heavy cream (whipping cream=heavy cream). Next, add in the milk, a little at a time. When it is well incorporated, add in the powdered sugar, a little bit at a time, until the desired thickness. Finally, add in the vanilla, and mix about 30 seconds longer to evenly distribute the vanilla extract in the frosting. When the cupcakes are cool, spoon the frosting into a ziploc bag and cut a small hole in the corner of the bag. Pipe the frosting onto each cupcake, starting at the outer edges and swirling inward. And finally (of course), eat and enjoy your creation!