Lemon cupcakes with whipped cream cheese frosting

Cupcakes (recipe from allrecipes.com)
1 cup butter softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

Cream butter and sugar. Beat in eggs one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream. Fill greased or paper-lined muffin cups with 1/4 cup batter. Bake at 350 degrees for 25 to 30 minutes. Makes 30 cupcakes.

Frosting (from allrecipes.com)
8 oz cream cheese room temperature
1 3/4 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

Beat whipping cream until stiff peaks form (I beat mine for 5 minutes on high in a bowl that had been in the freezer for 30 minutes. You want the cream to be very thick). In a large bowl combine cream cheese, sugar, salt, and vanilla. Beat until smooth, then fold in whipped cream. I made this the night before and kept it in the fridge. It piped very well and seemed to hold it's shape well. Makes enough for 12 cupcakes.