1-Preheat and prepare: Preheat your oven to 350°F (177°C). Line a cupcake pan with liners to ensure easy removal later.

2-Cream butter and sugar: In a mixing bowl, beat the unsalted butter and granulated sugar until creamy, about 2 minutes. This step incorporates air into the batter, which helps create a light, fluffy texture.

3-Add eggs and vanilla: Add the 2 large eggs and 1 and 1/2 teaspoons pure vanilla extract, then beat until well combined. Scrape down the sides of the bowl to ensure everything is evenly incorporated.

4-Combine dry ingredients: In a separate bowl, whisk together the 1 and 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. This step helps distribute the leavening agents evenly, preventing pockets of baking powder in your finished cupcakes.

5-Mix wet and dry: Gradually add the dry mixture to the wet ingredients on low speed. Slowly incorporate the 1/2 cup whole milk, 1/3 cup fresh lemon juice, and 1 and 1/2 tablespoons lemon zest, mixing until just combined. Avoid overmixing, as this can develop gluten and result in tough cupcakes.

6-Fill liners: Fill the cupcake liners about two-thirds full with the batter. An ice cream scoop works well for portioning uniform cupcakes.

7-Bake: Place the pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. For mini cupcakes, reduce baking time to 11-13 minutes.

8-Cool completely: Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This prevents them from becoming soggy.

9-Frost and garnish: Once completely cooled, frost with vanilla buttercream frosting and add your choice of garnishes just before serving.