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Preheat oven to 350 degrees.
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Line cupcake tin with paper liners.
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Mix flour and salt together in a bowl.
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Cream the butter and sugar until light and creamy.
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Add eggs, one at a time, continue beating while adding each egg.
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Add vanilla, mix well.
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Add lemon zest, mix well.
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Add 1/3 of the dry mixture to the wet ingredients.
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Mix well.
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Add 1/2 of the milk, continue mixing.
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Add 1/2 of the fresh lemon juice, continue mixing.
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Add 1/3 of the dry mixture, continue mixing.
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Add the other 1/2 of the milk, continue mixing.
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Add the other 1/2 of the fresh lemon juice, continue mixing.
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Add the remaining of the dry mixture.
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Mix all ingredients well.
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Scoop the batter into the paper lined cupcake tin until they are 3/4s full.
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Bake 350 degrees for 21 minutes or until an inserted toothpick comes out clean.
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Cool for 10-15 minutes.
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Remove cupcakes from the tin and cool on a wire rack.