18 1/4 ounces super moist white cake mix (I used Betty Crocker)
1/2 cup frozen lemonade concentrate, thawed
1 cup sour cream
3 ounces cream cheese (room temperature)
3 egg whites
2 tablespoons of lemon zest (no pith)
1 (12 ounce) can whipped cream frosting (Betty Crocker)
2 tablespoons Limoncello
Preheat oven to 350.
In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest.
Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.
Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step.
While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl. Add two tablespoons Limoncello and stir till creamy.
Cool cupcakes completely and then frost and sprinkle with zest!
*For more recipes like this one go to Recipe Zaar