Pre heat your oven to 350 degrees. Line a cupcake tin with paper liners.

In the bowl of a food processor, pulse the lemon zest and sugar until well combined. You can also chop the zest very fine and mix the sugar and zest by hand. Sugar should be a very pale yellow color. Set aside.

Sift together until well mixed the flour, baking soda, baking powder and salt in a large bowl .

In the bowl of a stand mixer with a whisk attachment, combine the coconut flavoring, butter, eggs, yogurt, milk and lemon juice until light and fluffy. Add in the lemon zest & sugar . You can mix this by hand using a wire whisk.

Spoon in the flour mixture on low speed and mix until just combined. Do not over mix.

Using an ice cream scoop, scoop the batter into the prepared cupcake tin so that the cupcake liners are about 3/4 full.

Bake at 350 degrees for 18-22 minutes.

Cupcakes are done when a toothpick insert in the middle comes out clean.

Let cool completely then frost with the lemon buttercream frosting.