Creating Lemon Whipped Cream 4th of July Cupcakes is simple if you follow these easy steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add Eggs and Flavorings: Add the eggs, lemon zest, and fresh lemon juice to the butter mixture, mixing until well combined.

5. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, alternating with the buttermilk. Mix until just combined; do not overmix.

6. Fill Cupcake Liners: Spoon the batter into the lined cupcake tin, filling each about two-thirds full.

7. Bake: Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.

8. Cool: Once done, remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to wire racks to cool completely.

9. Whip Cream: In a large bowl, whip the heavy cream with the powdered sugar, vanilla extract, and lemon juice until soft peaks form.

10. Frost Cupcakes: Once the cupcakes are completely cool, use a piping bag or spatula to generously frost each cupcake with the lemon whipped cream.

11. Garnish: If desired, sprinkle additional lemon zest on top for an extra zing and vibrant look.

With these steps, you’ll have delicious Lemon Whipped Cream 4th of July Cupcakes ready to shine at your gathering!