• Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
• In a medium size bowl combine the 1 ¾ cup cake flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined and set aside.
• In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar.
• Mix on medium speed for 2 minutes until light and fluffy. Add the lemon zest, 2 tsp lemon juice and ½ tsp lemon extract. Mix again for 10 seconds.
• Scrape down the bowl and add the egg, 2 egg whites. Mix for 1 minute on medium speed.
• Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients.
• Mix only until combined. Do not overmix.
• Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set.

Make The Strawberry Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup softened butter, and 3 cups confectioners sugar. Cream on low building up to high when the butter has incorporated most of the sugar so it doesn’t spill out of the mixer.
• Mix on high for 1-2 minutes
• Next add in the 1/3rd cup strawberry jam and mix on medium for 1 minute. Add the cream and mix again for 10 seconds.
• Frost the cupcakes using an offset spatula or piping bag and tips.