Glazed Lemon Cupcakes

Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray or line with paper liners.

Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.

Beat granulated sugar, oil, eggs, vanilla, 3 tablespoons lemon juice and 1 tablespoon lemon zest with an electric mixer on medium speed until thoroughly combined. With the mixer on low, alternately mix in the dry ingredients and milk, starting and ending with the dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups.

Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes.. Transfer to a wire rack and let cool for 10 minutes. Remove from the baking pan and cool completely.

Meanwhile, whisk confectioner's sugar and the remaining 4 1/2 teaspoons lemon juice and 2 teaspoons lemon zest in a small bowl. When the cupcakes are cool, drizzle them with the lemon glaze.