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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl to remove any lumps.
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3. In a large bowl, gently whisk egg whites, oil, buttermilk, lemon juice, sour cream, vanilla and lemon zest together.
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4. Combine cake mix and wet ingredients and stir well.
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5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.
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6. Lemon Glaze: In a bowl, combine all ingredients using a whisk. Add powdered sugar until your glaze reaches the consistency of tomato soup. (I can't think of anything else that has that consistency...)
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7. Use a toothpick to punch small holes into the top of each cupcake so the glaze can sink into the cake.
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8. Spoon glaze over the nearly cooled cupcakes, and allow time for the glaze to set.
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9. Cream Cheese Frosting: Beat butter and cream cheese for 2 minutes. Scrape down bowl and continue to beat in vanilla extract and powdered sugar. Slowly add powdered sugar until you reach your desired consistency. If frosting becomes too thick, add 1 tablespoon of milk.
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10. Pipe frosting into cooled cupcakes and top with lemon slices or sprinkles.