Preheat oven to 350°. Spray a 24-cup cupcake pan (regular-sized) with non-stick cooking spray, or grease with butter.
In a medium bowl, mix flour, baking powder, and salt.
In a large bowl, cream sugar, butter, and eggs.
Next, add vanilla extract, lemon juice, and lemon zest.
On a low speed, alternate blending in dry mixture, and milk.
Add a few drops of yellow food coloring to give it a bright yellow color.
Fill each muffin cup with cupcake base until about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly.