Ingredients:
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup whole milk
Directions:
. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. 
. In a medium bowl, whisk together the flour, baking powder, and salt. 
. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes. 
. Add the eggs one at a time, beating well with each addition. Stir in the lemon zest and lemon juice. 
. Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. 
. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. 
. Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. 
. Once cooled, you can frost them with your favorite lemon-flavored frosting and add a sprinkle of lemon zest for that extra zing! 
