Preheat oven to 375 degrees Fahrenheit (or 400˚F for high altitude). Line cupcake pans with paper liners.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a large bowl, whisk together the oil and sugar. Add eggs one at a time, whisking well after each addition. Add the lemon juice, lemon zest, and yellow food coloring, if desired. Mix until combined.

Add the flour in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Scrape the bowl as necessary. Mix until just combined. Do not over-mix. Fill each cupcake liner ⅔ full (not ¾ or they will overflow).

Bake at 375˚F (or 400˚F for high altitude) for 15-20 minutes or until cake springs back when touched or a toothpick inserted into the middle comes out with just a few moist crumbs. Cool completely before frosting.

FOR THE FROSTING: In a stand mixer fitted with the paddle attachment, beat the cream cheese for 10-15 seconds. Scrape bowl. Then add the powdered sugar, salt, and vanilla and mix until combined. Scrape bowl. Switch to the whisk attachment and whip frosting on medium speed while slowly adding the heavy cream until light, fluffy, and thick. Scraping the bowl as needed. Pipe the frosting onto the cupcakes immediately. Refrigerate frosted cupcakes and any extra frosting. (Good for topping waffles, pancakes, oatmeal, etc.) *SEE NOTES*