Before you dive in, ensure all your ingredients are at room temperature. This makes a world of difference in the mixing process. Preheat your oven to 350°F (175°C) and line your cupcake pans with pretty cupcake liners.

In a large mixing bowl, combine 18 tablespoons of softened butter and 3 cups of sugar. Using a handheld or stand mixer, beat them together until the mixture becomes fluffy and pale. This step adds air into your batter.

Next, you'll need to incorporate the eggs, one at a time. Make sure each egg is fully mixed in before adding the next. Follow this with the sour cream, vanilla bean paste, and almond extract. Beat until everything is well-combined.

In another bowl, whisk together the flour, cornstarch, baking soda, and sea salt. This process ensures even distribution of the leavening agents and prevents any clumps in your batter.

Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix; a light hand here will yield lighter cupcakes.

Spoon the batter into the lined cupcake pans. Fill each liner about two-thirds full to give them room to rise.

Pop the pans in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Once out, leave them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

While your cupcakes cool, get started on the icing. In a large bowl, beat the softened cream cheese and butter until creamy. Gradually mix in the powdered sugar, vanilla extract, and lemon zest. Keep mixing until your icing is smooth and fluffy.

Once the cupcakes are cool, generously frost them using a piping bag or a knife. Go wild with your creativity!

Finish off these beauties by decorating with colorful, edible flowers. This will give them a vibrant, garden-fresh look that will impress your guests.