Lemon Cupcakes

They turned out very dense for me, as do all the scratch cupcakes I've tried. More like a bread than a cake. I've been told that I might have better luck measuring by weight rather than volume (perhaps flour is denser here in the Pacific Northwest??), but I'm not sure what a cup of flour is supposed to weigh. Any truth to this theory?

These cupcakes were EPIC. These cupcakes were life-changing! They were also, comparitively, a lot of work for we who don't bake too often. We joked that they'd better be an improvement over the box cupcakes, which we used to think were pretty good... USED TO, that is, until these little lemon angels that dance lightly on lemon-buttercream feet descended from heaven to melt into our mixing bowls and become these cupcakes! We're ruined for box cupcakes forever. Try the lemon-buttercream frosting with them since you're already zesting the lemons anyway. We used about 4 lemons for zest total for both cupcakes and the frosting. Ours were perfect when baked for 20 minutes in an oven totally up to temperature at high altitude.