Citrus Cream Cupcakes

OHHHHHH man. I haven't made these in a while, and they were looooooooonnnnnnnnggg over due! These little yum yums are delightful!

A touch of citrus...

+

A touch of cream....

=

mouthful of GOODNESS

What you need:

1 pkg.  yellow cake mix

1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

1-1/3 cups  Sour Cream, divided

3/4 cup water

1/4 cup oil

3 eggs

2 Tbsp. orange zest

1/4 cup powdered sugar

1 tub   COOL WHIP, thawed

1 can (11 oz.) mandarin oranges, drained

What you do:

-HEAT oven to 350°F.

-BEAT cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest in large bowl with mixer on low speed 1 min.; scrape bowl. Beat on medium speed 2 min. Pour into lined cupcake pan

-BAKE as directed on box for cupcakes or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.  Gently remove pans. Cool cupcakes completely.

-BEAT remaining sour cream and powdered sugar in large bowl with whisk until well blended. Stir in COOL WHIP.

-Ice cupcakes and garnish with mandarin oranges. (I put my topping in a ziploc, snip off the tip, and squeeze out my icing onto  the cupcakes. Makes it a quick process!) Keep refrigerated.

-makes 24 cupcakes

These are great for spring and summer!

Enjoy-

Tracy