Lemon Cream Cheese Cupcakes

• Vegetarian

• Produce

  • 2 Lemons, zest of

• Refrigerated

  • 3 Eggs

• Condiments

  • 9/16 cup Lemon juice, fresh

• Baking & Spices

  • 3 cup Powdered sugar
  • 2 tsp Vanilla extract
  • 1 box White cake mix

• Oils & Vinegars

  • 1/3 cup Oil

• Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese
  • 1 cup Sour cream

Found on yourcupofcake.com

Ingredients

• 1 box white cake mix
• 1/3 C. oil
• 1/2 C. fresh lemon juice
• Zest of 2 lemons
• 1 C. sour cream
• 3 eggs
• 8 oz. cream cheese
• 1/2 C. butter, softened
• 2 tsp. vanilla extract
• 1 Tbsp. lemon juice, fresh
• 3-5 C. powdered sugar

Directions

• 1. Preheat oven to 350 degrees and line pans with cupcake liners.
• 2. Sift cake mix into a large bowl.
• 3. Add oil, lemon juice, lemon zest, sour cream and eggs and stir until smooth.
• 4. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
• 5. Let cool.
• 6. Lemon cream cheese frosting: Beat cream cheese and butter until smooth. Add vanilla extract, lemon juice and 2 C. powdered sugar. Continue to add in powdered sugar until you reach your desired consistency.
• 7. Pipe onto cooled cupcakes and top with sprinkles.