Preheat oven to 350 degrees F.
In a large bowl, evenly combine the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
In another bowl, combine the wet ingredients: vegetable oil, granulated sugar, eggs, vanilla extract, Greek yogurt, lemon juice, and lemon zest.
Mix the wet ingredients with the dry ingredients, until just combined and no pockets of flour remain. Do not overmix.
Line two muffin pans with cupcake liners (you will get 14 cupcakes, and a standard muffin pan fits 12). Pour the batter in the prepared muffin pan, filling only 2/3 of the way. Note: it is important to fill them 2/3 of the way through in order to get the right height.
Bake for 18-21 minutes or until a toothpick inserted into the middle comes out clean. Let cool completely on a cooling rack (remove them from the pan about 10 minutes after they come out of the oven). It takes about 2 hours for cooling.