Lemon Cream Cupcakes

1 c butter or margarine -- softened

2 c sugar

3 eggs

2 tsp grated lemon rind

1 tsp vanilla

3 1/2 c all-purpose flour

2 tsp baking powder

1 tsp baking soda

2 c sour cream

Frosting: 3 tbsp butter or margarine -- softened

2 1/4 c powdered sugar

2 tbsp lemon juice

3/4 tsp vanilla

1/4 tsp grated lemon rind

1 or 2 tbsp 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� 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.