Lemon cupcakes offer a bright taste of spring and are perfect for early spring and summer desserts and events. Add the lemon cream cheese frosting for a sensational treat!
Position the oven rack in the center oven and heat to 350 F.
Combine the flour, cornstarch, baking powder, and salt in a medium bowl; whisk to blend thoroughly and set aside.
In a mixing bowl with an electric mixer, beat the butter and sugar together until light and fluffy.
Beat the eggs into the creamed mixture one at a time, beating thoroughly after each addition.
Beat in the vanilla.
Add one-third of the dry ingredients and mix on low. Beat in the lemon juice, then beat another one-third of the dry ingredients. Beat in the milk and then finish with the remaining dry ingredients, beating until blended.
Fill the prepared muffin cups 3/4 full.
Bake for about 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.