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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 large bowl.
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3. Add oil, lemon juice, lemon zest, sour cream and eggs and stir until smooth.
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4. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
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5. Let cool.
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6. Lemon cream cheese frosting: Beat cream cheese and butter until smooth. Add vanilla extract, lemon juice and 2 C. powdered sugar. Continue to add in powdered sugar until you reach your desired consistency.
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7. Pipe onto cooled cupcakes and top with sprinkles.