• Preheat oven to 350 degrees and line a 12-cavity cupcake tin with cupcake papers.
• Combine butter, confectioners' sugar, and lemon zest in the bowl of an electric mixer or in a large bowl with a hand mixer or whisk. Beat until light and fluffy, about 3-4 minutes.
• Add eggs, one at a time, beating to blend.
• In a separate medium bowl, whisk together flour, baking powder, and salt.
• Mix half the dry ingredients into the butter mixture until just combined. Add in the milk and lemon juice. Then add in the other half of the dry ingredients and mix until just combined, taking care not to over-mix.
• Pour batter into lined cupcake tin, filling each cavity about ¾ of the way.
• Bake cupcakes for 16-20 minutes, until cooked through and slightly golden at edges.
• Let cupcakes cool in the pan for a few minutes before moving to wire rack to cool completely. When cool, brush lightly with about 2 tablespoon sweet tea vodka. 
• Frost with Sweet Tea Vodka Frosting and top with lemon wedge, zest, and straw, if desired.

Sweet Tea Vodka Frosting

• In the bowl of an electric mixer or in a large bowl with a hand mixer or whisk, beat together butter and confectioners's sugar until light and fluffy.
• Mix in lemon zest and 3 tablespoon sweet tea vodka. Continue adding sweet tea vodka until desired consistency is achieved.