These lovely lemon cream cupcakes were made by my future sister-in-law Danelle (we are so excited for her to join the family!!!). She made them for our family zoo day and they were seriously amazing!! The frosting is so light and fluffy . . . and I am such a sucker for anything lemon. Try them . . . I promise you will love them!
Mix together cake mix, eggs, sour cream, and cream cheese until smooth and creamy. Add grated lemon zest and combine. Fill paper liners 3/4 full (or more if you like big cupcakes like me)
Bake at 350 degrees for 15-18 min or until cake springs back when lightly touched. Remove and cool cupcakes on a wire rack.
2 cups heavy whipping cream
1/4-1/2 cup of powdered sugar
1-2 tsp. lemon extract
1 Tbsp. grated lemon zest finely chopped
Pour cream into large mixing bowl and mix on low speed. Gradually increase speed until cream thickens and soft peaks form.
Turn of mixer and add sugar, lemon extract, and lemon zest.
Beat until stiff peaks form
The stiffer the easier it is to frost the cupcakes! Frost and sprinkle with the crushed lemon drops and then Enjoy!