INGREDIENTS
•
Lemon Cupcakes:
•
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
•
Lemon Cream Cheese Frosting:
•
8 oz. cream cheese
•
1/2 C. butter, softened
•
2 tsp. vanilla extract
•
1 Tbsp. lemon juice, fresh
•
3-5 C. powdered sugar