Limoncello Cream Cupcakes

Prep: 8 min | Total: 28 min

Ingredients

Cupcakes

• 1 (18.25 ounce) box super moist white cake mix*
• 1/2 cup frozen lemonade concentrate, thawed
• 1 cup sour cream
• 3 ounces cream cheese (room temperature)
• 3 egg whites
• 2 tablespoons lemon zest (no pith)

Frosting

• 1 (12 ounce) can whipped cream frosting or 1 (12 ounce) can favorite white frosting
• 2 tablespoons Limoncello

Garnish

• Lemon zest

Instructions

1. Heat oven to 350 degrees F.
2. In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest.
3. Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.
4. Bake for 20 minutes or until tester comes out of the center of a cupcake clean.
5. While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl.
6. Add 2 tablespoons Limoncello and stir until creamy.
7. Cool cupcakes completely.
8. Frost and sprinkle with zest.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.