Lemon Cream Cupcakes

from the kitchen of Marissa

1 box lemon cake mix
2 eggs
1 cup sour cream
1 package (8oz) cream cheese, softened
2 Tbsp grated lemon zest

Mix all but lemon zest until smooth and creamy. Add lemon zest and combine. Fill paper liners 3/4 full . Bake at 350 for 15 - 18 min. Frost when cool.


Cream Cheese Frosting

8 ounce cream cheese, softened
1/2 cup butter
3 3/4 cups powdered sugar
1 tsp vanilla extract

Beat cream cheese and butter until smooth. Stop mixer and add sugar and vanilla. Start mixer on low and gradually increase speed until fluffy. Frost and refrigerate.
Garnish each cupcake with one raspberry, blueberry or lemon drop.