Preheat the oven to 350°F. Line a cupcake pan with liners and spray with nonstick spray.
In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
1¼ cups all-purpose flour, 1¼ teaspoon baking powder, ¼ teaspoon baking soda
In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.
½ cup salted butter, 1 cup granulated sugar
Beat the eggs in one at a time, mixing after each addition, until the mixture is smooth.
2 large eggs
Mix in the vegetable oil, fresh lemon juice, milk, and lemon zest.
¼ cup vegetable oil, ¼ cup fresh lemon juice, 2 tablespoons lemon zest
Stir in the dry ingredients until just combined, do not overmix.
Spoon the batter into the cupcake liners, filling just over halfway.
Bake for 15 to 20 minutes, or until the top bounces back when pressed. Remove the cupcakes and transfer to a wire rack to cool completely.