Hello: Does anyone out there have a moist, lemony cupcake recipe that is not too dense?

I use my regular white cake recipe, but replace some or all of the water/milk with lemon juice  

I just did a lemon rosemary cake and I too just used my white cake recipe and added lemon zest and replaced my extract with lemon emulsion.    I don't add lemon juice because it can change the chemistry of a finicky recipe and mess with the final product....which incendentally my white cake is a bit persnickety.