Preheat your oven to 350 degrees. Line a muffin tin with paper liners and set aside.

Whisk together the self rising flour and salt in a medium measuring cup. Set aside. 

Cream the butter and sugar in the bowl of an electric mixer until fluffy. Add the eggs, one at a time. Stir in the vanilla extract, lemon zest, and lemon juice. 

Alternate adding the flour and buttermilk to your butter mixture. Stir until smooth. 

Fill your cupcake liners 3/4 full. Bake 15 minutes or until a toothpick comes out clean.

Combine the water, sugar, juice, leaves, and zest in a small saucepan. Boil until reduced to one cup. Brush onto the tops of your cupcakes, reserving 3 tablespoons for the frosting.

Whip the heavy cream until stiff peaks form. I have an entire post here to with some great tips for this.

Add the butter to a large mixing bowl. Using a hand or stand mixer, lightly whip with the whisk attachment until the butter is smooth, about 1 minute.

Add 1/2 cup of the powdered sugar. Whip on low speed to incorporate with the butter.

Add the lemon zest, extract, and syrup. Mix 30 seconds to 1 minute to incorporate.

Stir in the remaining powdered sugar. This should take roughly 1 to 2 minutes to become smooth.

Spoon the whipped cream into the bowl. Gently fold until combined with the butter mixture, about 2 to 3 minutes, or until fully combined and fluffy.

Spread or pipe onto cooled cupcakes.