Limoncello Cream Cupcakes - cooking recipe

Ingredients

Cupcakes
18 1/4 ounces super moist white cake mix (I used Betty Crocker)
1/2 cup frozen lemonade concentrate, thawed (put the rest in the freezer you can use it for other recipes and this one!)
1 cup sour cream
3 ounces cream cheese, room temperature
3 egg whites
2 tablespoons lemon zest (no pith)
Frosting
1 (12 ounce) can whipped cream frosting (I used Betty Crocker) or (12 ounce) can your favorite white frosting
2 tablespoons limoncello
Garnish
lemon zest

Preparation

Preheat oven to 350.
In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest.
Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.
I actually used those new foil liners - no pan necessary.
Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step.
While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl. Add two tablespoons Limoncello and stir till creamy. Taste. Do you need more? Go ahead then -- add more!
Refrigerate while you wait.
Cool cupcakes completely and then frost and sprinkle with zest.