1. Prepare Oven and Muffin Tin:

For the cupcakes: Preheat the oven to 350°F (175°C).

Line a 12-cup muffin pan with paper liners. Then coat the liners with cooking spray. This prevents sticking.

2. Combine Wet Ingredients (Cupcakes): Beat the softened butter and eggs in a medium bowl with a hand mixer on medium-high speed until combined, with small bits of butter remaining, about 3 minutes.

3. Combine Dry Ingredients (Cupcakes):

In another medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

4. Combine Wet and Dry Ingredients (Separately):

In a large bowl, whisk together the granulated sugar, whole milk, and lemon zest.

Add the butter mixture to the sugar mixture. Beat with the mixer until combined.

5. Alternate Adding Dry and Wet (Cupcakes): Mix in the flour mixture. Switch to a wooden spoon if the batter is too thick for the mixer. Stir until just combined.

6. Fill Cupcake Liners:

Divide the batter evenly among the muffin cups, filling each about three-quarters full.

7. Bake:

Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes.

8. Cool: Let the cupcakes cool in the muffin tin on a wire rack for 5 minutes.

Then remove the cupcakes from the tin and let them cool completely on the wire rack.

9. Make the Frosting:

While the cupcakes are cooling, make the frosting.

Beat 3 cups of the powdered sugar, the softened cream cheese, softened butter, fresh lemon juice, and lemon zest with a mixer on medium speed until light and fluffy.

Add more powdered sugar, as needed, to thicken the consistency of the frosting. You may need up to 1 additional cup.

10. Frost and Decorate:

Once the cupcakes are completely cool, pipe or spread the frosting onto the cupcakes.

Top with candied lemon peel, if desired.

Serve and enjoy!