Let egg whites stand at room temperature for 30 minutes. Meanwhile, grease 12, 2-1/2-inch muffin cups; set aside.

In a small bowl, stir together the flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites, one at a time, beating well after each addition.

Alternately add flour mixture and buttermilk or sour milk to butter mixture, beating on low speed after each addition just until combined. Stir in the wheat germ. Spoon batter into prepared muffins cups.

Bake in a 350 degree F oven about 20 minutes or until a toothpick inserted in center of a cupcake comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool on wire rack.

Prepare Lemon Butter Frosting. Spread or pipe over cupcakes and sprinkle with shelled sunflower seeds and colored sugar, if you like. If you like, serve in paper bake cups. Makes 12 servings.

In a mixing bowl, beat 1/4 cup softened butter until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 2 tablespoons buttermilk or milk and 1 teaspoon vanilla. Gradually beat in 2 cups powdered sugar, adding additional milk if needed to make spreading consistency. Stir in 1/4 teaspoon finely shredded lemon peel. Makes 1-1/2 cups frosting.