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Lemon Sherbet Cupcakes With Buttercream Frosting (Pam's Citrus Cupcakes)

Ingredients

• 1 cup (8 oz.) salted butter, softened
• 2 1/2 cups granulated sugar
• 6 large eggs
• 3 cups (12 oz.) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon table salt
• 1 (8-oz.) container sour cream
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 30 paper baking cups
• 1 cup (8 oz.) salted butter, softened
• 3 tablespoons lemon zest
• 1 (32-oz.) pkg. powdered sugar
• 8 to 9 tablespoons fresh lemon juice
• 1 to 2 drops yellow liquid food coloring

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