Allow butter and egg to stand at room temperature for 30 minutes.
Line a muffin pan with cupcake liners.
Preheat oven to 350 degrees.
In a small bowl stir together flour, baking powder and salt
In a large mixing bowl beat butter, on medium to high speed for 30 seconds.
Add sugar, beating on high speed for 1 minute.
Scrape bowl.
Add eggs and lemon extract.
Beat until combined.
Alternately, add flour mixture and whipping cream to butter mixture, beating on low speed after each addition, only till combined.
Spoon batter into prepared muffin cups to about ¾ full.
Bake for 18-20 minutes, or until toothpick inserted in centers comes out clean.
Cool cupcakes in muffin cups on wire racks for 5 minutes.
Remove cupcakes from pan and cool on wire racks.