Lemon Cupcakes (with mayo swap!)

1. Preheat the oven to 350F degrees and place liners in a cupcake tin.
2. In a medium bowl, whisk to combine flour, baking powder, and baking soda. In a large bowl, press the sugar and lemon zest together with your fingers until fragrant and texture is like wet sand. In a glass measuring cup, mix to combine mayo, milk, lemon juice, and vanilla. Pour the mixture into the sugar and mix to combine. Add the flour in three additions and mix with a flexible spatula until combined.
3. Divide the batter evenly between the cupcake liners. Bake until the cupcakes are golden and set in the center, 18 to 20 minutes. Allow the cupcakes to completely cool on a wire rack.
4. To make the frosting, mix the butter, cream cheese, salt, and vanilla in a standmixer fitted with the paddle attachment until light and smooth, 2 minutes. Slowly add the powdered sugar, a few scoops at a time, until incorporated. Frosting should be smooth and not too loose. If it is loose add a little more powdered sugar.
5. Frost the cupcakes and top with fruit and sprinkles.