Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.

In a mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy.

Beat in the eggs one at a time, fully incorporating each before adding the next. Then, mix in the grated lemon, lime, and orange zest along with the vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually mix the dry ingredients into the wet mixture, alternating with the milk, starting and ending with the flour mixture.

Fill cupcake liners about 2/3 full with batter and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

After the cupcakes have cooled, beat the softened butter until creamy. Gradually mix in the powdered sugar followed by the citrus juices and vanilla. Adjust the consistency if needed.

Frost the cooled cupcakes generously with the citrus frosting and garnish with additional zest if desired.