Step 1

Preheat Oven to 350 degrees and line cupcake tins -this recipe make 24 cupcakes

Step 2

In a large mixing bowl mix the lemon cake mix, water, oil, sour cream , lemon zest and lemon juice. Beat until smooth

Step 3

In a medium bowl beat 4 egg whites with a wire whisk attachment until stiff peaks form

Step 4

Gently fold egg whites into the cake mix until it is all incorporated

Step 5

Fill cupcake liners

Step 6

Bake for 13-15 minutes

Step 7

Let cool on a wire rack completly

Step 8

In a large mixing bowl blend together the room temp cream cheese and butter . Beat until nice and fluffy

Step 9

Add lemon juice and zest Blend well-Start with one tablespoon of juice

Step 10

Add one cup at a time of powdered sugar

Step 11

At this point get it to the consistency you like by adding the 5th cup of powdered sugar or more lemon juice

Step 12

Add a few drops of yellow food coloring but this is optional

Step 13

Frost cooled cupcakes

Step 14

I topped mine with lemon heads for an extra punch of flavor