Lemon Vanilla Mini Cupcakes

for the cupcakes:
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup plus 2 tbsp brown sugar
2 eggs, at room temperature
1 tsp vanilla
1/2 cup buttermilk
2 tbsp milk

for the frosting:
1/2 cup butter, softened
1 cup powdered sugar
1 tsp lemon extract
1 tsp vanilla extract
4 drops yellow food coloring

Preheat oven to 330.
In a large bowl, whisk together the flour, baking powder, and salt, then set aside.
Beat together the brown sugar and butter.
Beat in the eggs, one at a time, then add in the vanilla.
Beat in the flour mixture, the buttermilk, and the milk by alternating with 1/3 of the flour mixture, 1/2 of the buttermilk, and 1/2 of the milk. Repeat with the next 1/3 of the flour mixture, the rest of the buttermilk, and the rest of the milk. Finish by adding in the last of the flour mixture.
Line a mini muffin pan with liners, then use a small scoop to evenly distribute the batter between the cups.
Bake for about 15 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to fully cool. Meanwhile make the frosting by beating together the butter, powdered sugar, lemon extract, vanilla extract, and food coloring.
Once the cupcakes have cooled, put the frosting in a bag with desired tip and frost.