LEMON CREAM CUPCAKES

The texture of this cupcake is almost like a moist pound cake. Besides being excellent cupcakes, slice them vertically for a perfect shortcake. Dice one up and layer it with pudding for a parfait or slice horizontally for a mini-Boston cream pie (lots of ideas spring to mind).
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I'm including instructions for a batch of 15 as well as alternate instructions for just 4 cupcakes.
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½ cup soft butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1¾ cup flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup sour cream
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Cream butter, sugar and extracts. Beat in eggs, one at a time. In a small bowl, mix the flour, baking soda, baking powder and salt together. Add it to the butter mixture, alternately with the sour cream (batter will be thick).
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Put ¼ cup of batter into paper lined muffin cups and bake them at 350 for 18-23 minutes or until a toothpick tests clean. Cool and frost (using both vanilla and lemon in your frosting glaze).
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FOUR CUPCAKES
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2 tablespoons + ½ teaspoon soft butter
¼ cup + 1 teaspoon sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon lemon extract
1/3 cup + 2 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder
¼ cup + 1 teaspoon sour cream
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Mix according to the directions above.
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NOTE: I baked my cupcakes in a cupcake size bundt pan, and they tested done in 18 minutes.