-
Preheat oven to 350 degrees F. Line two muffin pans with cupcake liners or silicone baking cups.
-
In a medium bowl sift together flour, salt, baking powder and baking soda.
-
In the bowl of an electric mixer, cream butter and sugar until pale and fluffy, about 5 minutes on medium speed. Add the lemon zest and mix for an additional minute. Add eggs one at a time, beating until combined after each addition. Beat in vanilla extract and lemon juice.
-
Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl as needed.
-
Pour batter into prepared pans. Fill liners about ? full. Bake cupcakes until lightly golden or a toothpick inserted into the center comes out clean, about 12-14 minutes.
-
Remove cupcakes from pan and let cool completely on wire rack before frosting.