Lemon Whipped Cream 4th of July Cupcakes

• Vegetarian

• Produce

  • 2 Lemons, zest of large

• Refrigerated

  • 3 Eggs

• Baking & Spices

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

• Oils & Vinegars

  • 1/3 cup Oil

• Dairy

  • 1/2 cup Buttermilk
  • 8 oz Cream cheese
  • 1 pint Heavy whipping cream
  • 1/2 cup Yogurt or sour cream, plain

Found on yourcupofcake.com

Ingredients

• 1 box white cake mix
• zest of 2 large lemons
• 3 eggs
• 1/3 C. oil
• 1/2 C. plain yogurt or sour cream
• 1/2 C. buttermilk (you can do half lemon juice, it will make a denser cake and they wont rise as much)
• 8 oz cream cheese, from the fridge (still cold)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 pint heavy whipping cream

Directions

• 1. Preheat oven to 350 degrees and line pans with cupcake liners.
• 2. Sift cake mix into a large bowl and set aside.
• 3. In another bowl, combine lemon zest, eggs, oil, plain yogurt and buttermilk until smooth.
• 4. Stir in cake mix.
• 5. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
• 6. Let cool.
• 7. Whipped Cream Topping: Using a whisk attachment on your stand mixer, beat cream cheese until smooth. You may need to scrape down the sides of the bowl a few times. Add powdered sugar and vanilla extract and beat again. Stream in whipping cream and increase speed. Beat until stiff peaks form. (NOTE: make sure your mixing bowl is cold when you start, you can either run cold water on the outside of the bowl or pop it into the fridge!)
• 8. Pipe onto cooled cupcakes and top with sprinkles and fruit to give it a 4th of July flair!