Preheat oven to 350°F. Line cupcake pan with liners or spray with a non stick spray.
Allow the butter and eggs to sit at room temperature for 30 minutes.
In a medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat butter on high for 1 minute. Add sugar, lemon zest, lemon juice. Beat until well combined scraping down the sides. Add eggs, one at a time, beating well.
Add flour mixture, alternating with buttermilk, Mix on low speed after each addition until well combined.
Pour into prepared cupcake liners and bake at 350° for 19-20 minutes or until toothpick inserted comes out clean. Cool on wire rack.
Using a cupcake corer, remove the center of each cupcake. Let cupcakes cool completely before filling and frosting.
In a medium bowl, beat cream cheese for 2-3 minutes then add lemonade concentrate, mix well.
In a small bowl, beat lemon pudding and evaporated milk together for 2 minutes. Mixture will be extremely thick.
Add pudding mix into cream cheese mixture, beat until well combined.
Fill cupcakes with lemonade filling using a piping bag and tip.
In a medium bowl, beat cream cheese, butter and lemon juice until light and fluffy.
Gradually add powdered sugar, one cup at a time, until desired consistency is obtained. Stir in lemon zest.
Frost cupcakes and enjoy! Place in the fridge to keep cold.
Recipe inspired from my Zesty Lemon Cake