Lemon Cream Cupcakes

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon rind
1 teaspoon vanilla
3 1/2 cups flour
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
1/4 teaspoon grated lemon rind
1 tbl milk (1 to 2)

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�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.