Small batch lemon cupcakes with lemon cream cheese frosting.
Beat the butter and granulated sugar.
Add the egg white, almond extract, lemon zest, and sour cream, then beat.
Sprinkle the flour, baking soda, and salt, then beat.
Divide the batter between the liners. Bake and let cool.
Make the lemon cream cheese frosting. Then, frost the cupcakes and enjoy!