Lemon Drop Cupcakes with a Cream Cheese & Lemon Frosting


Juice of 2 medium sized lemons (reserve 1 tbsp for frosting)
zest of 2 lemons (4 tbsp-reserving 2 tbsp for frosting)
zest of 1 lime (1 tbsp)
1 pkg yellow cake mix
3 tbsp lemon instant pudding mix
1 tbsp sugar
1 cup warm water
1/2 cup vegetable oil
5 large eggs
Lemon cream cheese frosting (see recipe below)

Preheat oven to 350 degrees and line 24 cupcake cups with paper liners.
Wash lemons and lime and dry completely. Grate 4 tbsp of lemon zest, reserving 2 tbsp for frosting. Grate 1 tbsp of zest from lime and reserve for frosting. Squeeze juice of two lemons and combine with 2 tbsp of lemon zest in a small bowl. Place remaining 2 tbsp of lemon zest and 1 tbsp of lime zest and set aside for frosting.

Add all ingredients to large bowl and using an electric mixer combine ingredients on low for 1 minute. Scrape down the sides of the bowl and increase speed to medium and mix for an additional 3 minutes.
Fill cupcake pans 1/2 way full until all 24 cupcake cups are filled. Place in oven and bake approximately 25 minutes. Remove cupcakes from oven and allow to cool for 1 hour before frosting.

Lemon Cream Cheese Frosting:


1-8 ounce pkg cream cheese
4 tbsp butter
3 1/2 cups confectioners' sugar
2 tsp vanilla extract
1 tbsp lemon juice
2 tbs reserved lemon zest
1 tbsp reserved lime zest

Combine cream cheese and butter in a mixing bowl and beat with an electric mixer on medium until thoroughly combined. Add confectioners' sugar on low for 2 minutes. Add vanilla and lemon juice on medium for 1 minute. Frosting cupcakes. Sprinkle tops with lemon and lime zest.