Lemon Cream Cupcakes

1 cup butter softened
2 cups sugar
3 large eggs
2 teaspoons lemon zest grated
1 teaspoon vanilla extract
3 1/2 cups flour, all-purpose
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream

Frosting:
3 tablespoons butter softened
2 1/4 cups powdered sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon lemon zest grated
1 tablespoon milk

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degree F for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until
smooth.

Frost cupcakes.