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Lemon Whipped Cream 4th of July Cupcakes

5 from 3 votes

Ingredients
  

Lemon Cake:

  • 1 box white cake mix
  • zest of 2 large lemons
  • 3 eggs
  • 1/3 C. oil
  • 1/2 C. plain yogurt or sour cream
  • 1/2 C. buttermilk you can do half lemon juice, it will make a denser cake and they won't rise as much

Whipped Cream Topping:

  • 8 oz cream cheese from the fridge (still cold)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pint heavy whipping cream

Sprinkles and Fresh Fruit for decorating

Instructions
 

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  • 2. Sift cake mix into a large bowl and set aside.
  • 3. In another bowl, combine lemon zest, eggs, oil, plain yogurt and buttermilk until smooth.
  • 4. Stir in cake mix.
  • 5. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  • 6. Let cool.
  • 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!)
  • 8. Pipe onto cooled cupcakes and top with sprinkles and fruit to give it a 4th of July flair!