Ahhh…I hate wireless internet connections.  I had everything typed out and now I have start all over again! I must learn to save!  So, where was I???

Sunday after I spent practically 4 hours in the kitchen cooking and baking.  4 hours I know right,  honestly I really did not realize how much time had passed, till I saw the sun shine around 5-6 in the afternoon.  It had been raining the whole day.  I tested out a few dishes and baked with a few different ingredients, I will share I promise.

I’ve been meaning to bake something for my co-workers in the office, they have been so kind to me lately.  I wanted to show them how much I appreciate their kindness.  I searched the web for a nice lemon cupcake recipe found a few but nothing hit the spot.  So, I took the matter into my own hands and created a simple, quick recipe that turned out great.  I hope my co-workers enjoy it as much as we did.  A little kindness, goes a long way!

LEMON CUPCAKES
                     (Recipe adapted from combination of several recipes)

Ingredients:

• 1 box of Duncan Heins yellow cake mix
• 1 cup of sour cream
• 4 eggs
• 3 tablespoons of corn starch
• 1/4 cup of sugar
• 1/4 cup of water
• 1/3 cup of vegetable oil
• 3 lemons zested
• 3 oz of cream cheese – cut in squars

Preparation:

1. Preheat your own to 350 degrees. Aling 2 muffin pans (12 cups) with cupcake paper liner and set a side.
2. For the cake: in a medium sized mixing bowl, add in sour cream, eggs, corn starch, sugar, water, vegetable oil and mix with a hand held blender or in a stand mixer.
3. Once all the wet ingredients are mixed well, add in the yellow cake mix at a low speed first then at medium speed. Make sure the cake mix is incorporated in with the wet ingredients throughly.
4. Using a zester, zest the lemons directly into the batter and fold in with a spatula.
5. Spoon the cupcake batter into paper liners until 2/3 full.  (I used my 1/4 cup metal measuring spoon to spoon the batter into the paper liners.) Makes 24 cups.
6. Dice the cream cheese into 24 bite sizes pieces and place them on top of each of the cupcake batters.
7. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
8. Cool 5 minutes in pans then remove and place on wire racks to cool completely.
9. Serve warm or at room temperature.

I opted out of frosting the cupcakes because not everyone enjoys a frosted upcake.  Also, wanted the mess of frosting while carrying the cupcakes into the office. Who would want to eat a de-frosted cupcake now?

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Tags: duncan heins cake mix, eggs, lemon cupcakes, lemon zest, sour cream