I made this for a potluck, and people kept talking about how good it was.

1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Zest of 1 lemon
2 tablespoons fresh lemon juice
1/4 cup milk
1/2 cup unsalted butter, softened (for buttercream)
2 cups powdered sugar
2 tablespoons fresh lemon juice (for buttercream)
1 teaspoon vanilla extract (for buttercream)
Zest of 1 lemon (for buttercream)

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Mix in the sour cream, lemon zest, and lemon juice until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

For the buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, vanilla extract, and lemon zest, beating until smooth and fluffy.

Once the cupcakes are completely cool, frost them with the lemon buttercream.