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Preheat oven to 350°F (175°C). Spray standard-size muffin pans with cooking spray (enough for 30-count).
Melt butter in a medium saucepan over medium heat. Add milk and warm it, stirring occasionally. Remove from heat.
In a small bowl, whisk together flour and baking powder. Set aside.
In a large mixing bowl, beat eggs for 1 minute. Slowly add sugar, 1 cup at a time, and continue beating for 1 minute after the last addition.
Add vanilla extract and lemon zest, then blend. Gradually add 1 cup of the milk mixture and continue beating.
Slowly add half of the flour mixture, followed by 1 cup of the milk mixture, beating for 30 seconds after each addition.
Continue this process until all ingredients are fully incorporated. Be aware that the batter will be very watery and may splash.
Fill muffin tins ¾ full with batter.
Bake for 35-38 minutes, or until the edges are caramelized and golden brown, and the center is set.
Let cool. The cupcakes will sink slightly in the center.