3 cups flour
1 tablespoon of baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk
Preheat oven to 375 degrees F. Line 30 cupcake pan cups with paper liners.
In a bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs. Mix in the vanilla extract and lemon zest.
Add flour, baking powder, salt, milk and lemon juice to the butter mixture. Gently beat until just combined; do not over mix.
Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
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