Preheat the oven to 350 degrees F. Line cupcake tin with liners.
In a small bowl, mix together the flour, baking powder and salt. Zest the lemons and set the zest aside.
In the bowl of your electric mixer, beat the butter until creamy. Add in the sugar and beat on medium speed, scraping down the sides if needed and increasing it to high speed for 2 to 3 minutes, until the sugar and butter is fluffy. Beat in each egg and white until incorporated, then add the vanilla and lemon extract (I actually used a lemon baking emulsion) and lemon zest until combined. Beating on low speed, add in half of the dry ingredients until combined, then add in the milk and lemon juice. Add in the remaining dry ingredients and beat until combined.
Using an ice cream scoop or 1/4 cup measure, scoop the batter into the liners filling them 3/4 of the way full. Bake for 16 to 18 minutes, or until the tops are set. Let cool completely.
To make the coconut whipped cream, make sure the can has been refrigerated overnight. Turn it upside down, open the can and pour out the liquid (you don’t need it for this recipe, I keep it for smoothies, etc), leaving you with the thick cream in the can. Add it to the bowl of your electric mixer and using the whisk attachment, beat it on medium-high speed until thick and creamy. I do not add any extra sugar, but feel free to do so if you’d like. You can beat in a few tablespoons of powdered sugar.