To start, preheat your oven to 350 degrees F
Line a muffin tray with liners
In a bowl sift together
1 1/4 Cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
In another bowl, whisk together
1/2 Cup sour cream warmed to room temp
1 Tbs grated lemon zest
1/4 Cup fresh lemon juice
1/2 tsp vanilla extract
In a third bowl
Beat
1/2 Cup unsalted room temp butter
and
1 Cup granulated sugar together on medium speed until light and fluffy
Beat in 2 warmed eggs, one at a time, until thoroughly blended
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture
Continue this process until all of the ingredients are blended together into a creamy batter
Fill the lined tins 2/3 full
Transfer filled tin to oven and bake for 15 to 18 minutes
Remove from the oven and allow the cupcakes to cool on a wire rack
To make the lemon buttercream
Beat 2 sticks unsalted, warmed butter until the color is light and the consistency is fluffy
Add 3 Cups powdered sugar
1 tsp vanilla
2 Tbs heavy cream
1 Tbs lemon zest
2 Tbs lemon juice
Beat until light and fluffy
Top your cupcakes with the fresh lemon buttercream and edible pearl sprinkles