Sweet Lemon Cupcakes

These cupcakes are so MOIST and refreshing, and perfect for SPRING. Unfortunately, it's really hard to eat just one. I often WONDER what could possibly make them better. The BEST part, as usual, is that they are very EASY to make! I posted this recipes years ago, but decided it needed to make another showing because they are just. so. mmmmmmmm!

Sweet Lemon Cupcakes

1 box lemon cake mix

Ingredients called for on box

1 small box lemon or vanilla instant pudding

1/3 cup sour cream

4 cups powdered sugar

1 (8-ounce) package cream cheese, room temp

1/2 cup butter, room temp

2 tablespoons lemon juice

Lemon zest, optional

Prepare cake batter according to package directions. Stir in the dry pudding mix and sour cream. Line a muffin pan with cupcake liners or spray each cup with a generous amount of nonstick spray. Bake according to package directions and then let cool completely.

In a bowl, beat together the cream cheese, butter, lemon juice, and zest until smooth. Frost cooled cupcakes and serve. Store any leftovers in the refrigerator. Makes about 2 dozen cupcakes.

TIP: To make your cupcakes look like they came from the bakery, put your frosting in a plastic baggie, snip off one corner, and then pipe the frosting around the top outside edge of the cupcake, swirling in one continuous motion while working your way to the center. This way the cupcakes look cute and you get to eat more yummy frosting because it lays it on pretty thick!