Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for the cupcakes.
Line a cupcake pan with cupcake liners to keep your cupcakes from sticking.
In a medium mixing bowl, whisk together the first four ingredients: lemon juice, water, oil, and lemon zest. Let this mixture sit for at least ten minutes. This allows the flavors to meld beautifully.
While waiting, you can combine the dry ingredients in a separate bowl: mix together the flour, baking powder, salt, and baking soda.
After the mixture has rested, stir in the remaining ingredients and combine well to form a batter. The batter should be smooth and slightly thick.
Portion the batter into the lined cupcake pan, filling each cup only two-thirds full to allow for rising during baking.
Place the pan in the center rack of your preheated oven and bake for 17 minutes. The cupcakes should be lightly golden and a toothpick inserted in the center comes out clean.
Once baked, remove them from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
For even sweeter cupcakes, let them sit for a day. The liners will peel off easily, making them perfect for serving!
