Preheat oven to 325

Line 2 cupcake pans with paper cupcake liners

Whisk or sift together flour, salt, and baking powder

Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium high until light and fluffy

Add eggs one at a time making sure each one is incorporated before adding the next and scraping down the sides

Add 1/3 of the flour mixture and beat until incorporated

Add milk and beat until incorporated

Add another 1/3 of flour mixture and beat until incorporated

Add the beer, juice, and zest and beat until incorporated

Add the remaining 1/3 of the flour mixture and beat until incorporated

Transfer to prepared muffin tins filling about 3/4 of the way to the top

Bake 25 - 27 minutes or until golden brown on top and done in the center, rotate pans halfway through baking

Cool on wire racks

Combine butter and cream cheese in the bowl of a stand mixer and beat on medium high until smooth

Add vanilla, juice, and zest and beat until combined

Reduce speed to medium lo and add powdered sugar one cup at a time until combined and smooth

Transfer frosting to a pastry bag fitted with whatever tip you like and pipe onto cooled cupcakes