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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 and set aside.
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3. In another bowl, combine lemon zest, eggs, oil, plain yogurt and buttermilk until smooth.
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4. Stir in cake mix.
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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. Let cool.
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7. Whipped Cream Topping: Using a whisk attachment on your stand mixer, beat cream cheese until smooth. You may need to scrape down the sides of the bowl a few times. Add powdered sugar and vanilla extract and beat again. Stream in whipping cream and increase speed. Beat until stiff peaks form. (NOTE: make sure your mixing bowl is cold when you start, you can either run cold water on the outside of the bowl or pop it into the fridge!)
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8. Pipe onto cooled cupcakes and top with sprinkles and fruit to give it a 4th of July flair!