Preheat oven to 350°F.
Line 12 muffin cups with paper liners.
In a stand up mixer beat sugar, butter, eggs, along with the lemon and vanilla extract together until smooth and creamy.
Add in your vegetable oil slowly.
Sift together flour, baking powder, pudding mix, and salt.
Slowly add flour mixture. Make sure to alternate the milk into the butter mixture until batter is combined.
Once combined, spoon batter into the prepared muffin cups. (an ice cream scoop is a great tool to use for filling muffin cups. Fill about 2/3 full).
Bake in the preheated oven. Cook between 15-18 minutes. Check with toothpick. (Note: I take mine out right at 15 minutes and they will be a little soft on top. Once they cool, they will harden. This is a great tip for moist cupcakes).