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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. In a small bowl, sift cake mix to remove any lumps.
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3. In a large bowl, gently whisk egg whites, oil, buttermilk, lemon juice, sour cream and lemon zest together.
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4. Combine wet ingredients with the cake mix and stir until well combined.
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5. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
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6. Lemon Glaze: Place all ingredients in a bowl and whisk until smooth. The mixture should reach a consistency similar to tomato soup. (I can't think of anything else to liken it unto)
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7. Spoon glaze over cupcakes that are nearly cooled and let the glaze set.
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8. Buttercream: Beat butter and cream cheese for 2 minutes. Scrape down bowl and add vanilla and cocoa. Slowly add powdered sugar until you reach your desired consistency.
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9. Pipe buttercream over glazed cupcakes and top with yellow sprinkles or lemon slices.