Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.

In a large mixing bowl, beat the softened cream cheese and butter together on medium speed for 2 minutes until smooth and fluffy with no lumps remaining.

Add the sugar and lemon zest to the butter mixture, then beat on medium-high speed for 3 minutes until light and pale. Scrape down the sides of the bowl as needed.

Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract and lemon juice until just combined.

With the mixer on low speed, add half of the flour mixture and mix until barely combined, then pour in the milk and mix briefly. Add the remaining flour mixture and mix just until no white streaks remain, being careful not to overmix.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. A spring-loaded ice cream scoop works perfectly for this.

Bake for 18-22 minutes, until the tops spring back when lightly touched and a toothpick inserted into the center comes out with just a few moist crumbs attached.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting, about 45 minutes.