Happy Spring y'all!
The weather has finally warmed up here in Virginia and I am SO happy!!
I even painted my toes and broke out the flip flops.
Let's celebrate this nice weather with some mini lemon cupcakes :)
with Lemon Cream Cheese Frosting
1 box lemon cake mix
1 cup sour cream
1/2 cup water
1/2 cup canola oil
1 tsp. vanilla
zest of 2 lemons
Preheat oven to 350 degrees.
Combine all ingredients with an electric mixer for 2 minutes.
I used my small Pampered Chef scoop to fill my Pampered Chef mini muffin pan.
Bake mini cupcakes for 10-12 minutes or until cupcakes spring back when touched.
Cool on wire racks.
Lemon Cream Cheese Frosting:
1 pkg. cream cheese, softened
1 cup (2 sticks) butter, softened
juice of one lemon (about 2 T)
zest of one lemon (about 1 tsp.)
dash of salt
6 cups powdered sugar
In the bowl of a stand mixer, combine the cream cheese and butter until light and fluffy. Add in the lemon juice, vanilla, zest and salt and blend. Add the powdered sugar 1 cup at a time with the mixer on low setting. Increase the speed and whip until light and fluffy.
Frost cooled cupcakes.
I topped them with a handmade gumpaste flower.
Yield - 72 mini cupcakes