Limoncello Cream Cupcakes

Cupcakes:

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)

Frosting:

1 (12 ounce) can whipped cream frosting (Betty Crocker)

2 tablespoons Limoncello

Garnish:

Lemon zest

Directions:

• 
  
  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.
• 
  
  Refrigerate.
• 
  
   Cool cupcakes completely and then frost and sprinkle with zest!

*For more recipes like this one go to Recipe Zaar