1-Cream the softened butter and sugar together until the mixture is smooth and fluffy, which usually takes a few minutes with an electric mixer.

2-Add the eggs one at a time, along with the pure vanilla extract, and beat until everything is well combined and the batter looks creamy.

3-In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they’re evenly mixed.

4-Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, then stir in the lemon juice and lemon zest gently to keep the batter light.

5-Spoon the batter into the prepared liners, filling each one about two-thirds full to allow room for rising.

6-Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

7-Let the cupcakes cool completely in the pan before adding the vanilla frosting, which helps the flavors settle and prevents the frosting from melting.