1. Preheat your oven to 350°F (175°C). Line pans with cupcake liners
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside
3. In a separate bowl, Whisk together milk, lemon juice and orange juice and set aside.
4. In the mixing bowl, combine the granulated sugar and zest. Use your fingers to rub the zest into the sugar until fragrant.
5. Add the softened butter to the sugar mixture and beat with an electric mixer until light and fluffy – about 5-10 minutes.
6. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract
7. Gradually add the dry ingredients, alternating with the milk and juice mixture until just combined. Be careful to not overmix.
8. Scoop batter into lined cupcake pans filling each cup about 3/4 full.
9. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Allow to cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.

Make the Buttercream

1. Beat together butter and sugar until light and fluffy – about 5 minutes. Slowly add in vanilla and milk and throw in a pinch of kosher salt at the end.
2. For piping – allow frosting to chill in prepared piping bags for 30 minutes before decorating.