1. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.

2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

3. In a large bowl, beat the butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, then mix in the lemon zest, lemon juice, vanilla, thyme, and rosemary.

5. Add the dry ingredients in three additions, alternating with the sour cream and milk, mixing just until combined.

6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

7. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the cupcakes in the pan for 5 minutes, then move them to a wire rack to cool completely.

9. Beat the cream cheese and butter until smooth, then add the powdered sugar, lemon juice, lemon zest, vanilla, and salt until fluffy.

10. Frost the cooled cupcakes and garnish with extra lemon zest, thyme leaves, and tiny rosemary tips.