Preheat your oven to 350 degrees Fahrenheit.
In a medium-sized bowl, mix together the flour, baking powder, and salt.
In a separate larger mixing bowl, cream together butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Beat in the lemon juice and zest.
Add in the flour mixture and milk, alternating between them in small amounts, until everything is mixed well.
Spoon the batter into well-greased mini muffin tins, filling each cup two-thirds of the way full.
Bake for 10-12 minutes or until a toothpick comes out clean when inserted into the center of the cake.
Allow the cupcakes to cool on a wire rack completely.
Drizzle the lemon glaze over the cooled cakes.
