Created on April 4th, 2008
In a large mixing bowl, combine butter and sugar until light and fluffy, about 5 minutes.
While butter and eggs are beating, in another mixing bowl sift together flour, baking soda, and baking powder; set aside.
Add eggs one at a time to the butter and sugar mixture.
Add lemon zest, vanilla, and almond extract.
Add dry ingredients to butter mixture alternating with sour cream. (Batter will be thick)
Fill paper-lined muffin cups with 1/4 cup batter (about 2/3 way full).
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove to wire racks and cool completely before frosting.
To make frosting:
In a large mixing bowl, cream butter and powdered sugar. Add lemon juice, vanilla, lemon zest, and milk; beat until smooth. Frost cupcakes and enjoy!