Preheat oven to 350 degrees. Whisk flour, baking powder, baking soda and salt together in a bowl. Set aside. In the bowl of a stand mixer, beat the butter and sugar until fluffy. Beat in the vanilla, eggs, lemon juice and orange zest until combined. Blend the dry ingredients alternately with the sour cream into the creamed mixture until everything is combined.

Coat a muffin tin with nonstick cooking spray, or line with paper cupcake liners. Pour the batter 2/3 of the way into each muffin tin. Bake 22-24 minutes, until a toothpick inserted in the center comes out dry.

To make the frosting, beat the butter and cream cheese together until fluffy. Beat in the vanilla, lime juice and zest. With the mixer on low, slowly add the sugar a little bit at at time until everything is combined. Spread onto cooled cupcakes.