Preheat the oven to 350 degrees F. Line 12-count muffin pan with paper liners. Recipe will make about 15 standard size cupcakes or 9 jumbo cupcakes. Set aside.
In a medium bowl or large measuring cup with a spout, mix eggs, vanilla, milk, lemon zest and juice. Set aside.
Measure out dry ingredients (flour, sugar, baking powder, salt) and place them into the stand mixer bowl. Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
Add ⅓ of your liquid ingredients while mixing on low until just moistened. Once incorporated, increase mixing speed to medium high (setting 7 on Kitchen Aid mixer). Let the mixture whip up until it has thickened and lightened in color. It should look like soft-serve ice cream. This mixing can take up to 2 minutes.
Scrape the bowl and give it another short mix to ensure everything is well incorporated.
Slowly add in the rest of your liquid ingredients while the mixer is running on low speed, stopping to scrape the bowl one more time halfway through. Mix just until everything has combined. Your batter should be thick and not too runny.
Spoon batter evenly into 12 cupcake liners, filling them about ⅔ full. A large cookie scoop works well. Bake for about 18-22 minutes. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.