Lemon Cream Cupcakes

1 cup butter
2 cups sugar
3 eggs
2 teaspoons lemon zest
1 teaspoon vanilla
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
16 ounces sour cream

Frosting
3 tablespoons butter
2 1/4 cups confectioner's sugar
2 tablespoons sugar
3/4 teaspoon vanilla
1/4 teaspoon lemon zest
1 - 2 tablespoons milk

Add zest and vanilla, mix well. Combine dry ingredients, add to creamed mixture alternately with sour cream. Fill tins with 1/4 cup of batter. Bake at 350 for 25 to 30 minutes. Cool 10 minutes. Remove to wire rack to cool completely. Combine all frosting ingredients, frost cupcakes.