Preheat oven to 400 degrees Fahrenheit.
In a large bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, cream the butter and sugar together with the paddle attachment. Add the eggs one at a time. Mix thoroughly after each addition. Add the lemon zest, lemon juice, and a few drops of yellow food coloring, if desired. Combine.
Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture. Do not over mix!
Line muffin tins with 30 gold cupcake liners. Fill cups 2/3 full with batter.
Bake at 400 degrees Fahrenheit for 13-15 minutes or until baked all the way through. Let cupcakes rest in pan for 10 minutes before transferring to a wire rack to cool completely.