Get that oven ready! Preheat it to 375°F (190°C). Line two standard muffin pans with cupcake liners and give them a quick spritz of cooking spray to prevent sticking. Set aside.

Mix the dry stuff. In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set it aside for later.

Cream it up! In a large bowl (or the bowl of a stand mixer), beat the butter and sugar together for about a minute until light and fluffy.

Add the good stuff. Crack in the eggs, pour in the vanilla, and beat for another minute.

Time for the tangy twist! Stir in the sour cream, milk, and lemon juice until everything is well combined.

Bring it all together. Gently fold in the dry ingredients and lemon zest, stirring until the batter is smooth and ready to go.

Fill ’em up. Scoop about ¼ cup of batter into each cupcake liner.

Bake to perfection. Pop them into the oven for 18-20 minutes, or until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool down. Let the cupcakes sit in the pan on a wire rack for 10 minutes. Then, transfer them directly onto the wire rack to cool completely.

Frost and enjoy! Once cooled, spread on some delicious lemon buttercream, serve, and watch them disappear!