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1
Preheat oven to 350 F. Grease a 12-count muffin tin or line with muffin liners.
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2
In a large bowl, sift the flour, baking powder, baking soda and salt. Set aside.
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3
In another bowl, whisk sour cream, lemon zest, juice and vanilla. Set aside.
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4
Beat butter and sugar together on medium speed in the bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
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5
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
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6
Divide batter evenly among prepared muffin cups. Transfer muffin tin to the oven and bake for 15 to 18 minutes or until a wooden pick inserted in the center of a cake comes out clean. Transfer muffin tin to a wire rack and let cupcakes cool completely.
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7
To prepare buttercream, beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low. Beat until the sugar incorporates with the butter. Add vanilla, heavy cream, lemon zest and juice and the food coloring (if desired). Beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
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8
Frost the cupcakes with the buttercream and garnish with sprinkles.
