Preheat oven to 180C and line 12 muffin cups with paper liners. Sift the flour along with baking powder and salt.
Mix the lemon zest and keep aside. In a bowl, beat the sugar and butter till light and fluffy.
Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
Scrape down the sides of the bowl as needed.
Fill the muffin cups with the batter and bake for about 12-15 minutes or just until set and a toothpick inserted into a cupcake comes out clean.
Remove from oven and place on a wire rack to cool. Once they are completely cooled, frost with.