Preheat oven to 350 degrees. Line cupcake pan cups with paper liners. Combine flour, sugar, baking soda, baking powder and salt in a large bowl.
In another bowl, beat together butter, oil, sour cream, eggs, lemonade and lemon zest. Add dry ingredients and beat until creamy.
Use a large cookie scoop to fill cupcake liners to about 2/3 full.
Bake for 16-18 minutes.
Make frosting by beating together the cream cheese, butter, lemon zest and salt in a medium bowl. Add powdered sugar and lemon juice and beat until smooth.
Once cupcakes are cool, pipe on frosting and add sprinkles if desired.