Lemon Cream Cupcakes

These are lemony deliciousness. I'm kinda on a cupcake kick lately so I'm scanning pinterest and pinning all kinds and I can't wait to really start fining even more deliciousness. I found out that this cupcake recipe is from a girl in our singles ward that wrote the cookbook, Your Cup of Cake.  I am really excited to try even more of her recipes in particular since these were soooo yummy (and easy too since she just doctors up a cake mix).

Lemon Cake:
1 box White Cake mix (I used a yellow and it was fine)
4 egg whites
1/4 c. oil
3/4 c. buttermilk
1/4 c. lemon juice, freshly squeezed
3/4 c. sour cream
1 tsp. vanilla
Lemon Glaze:
5 Tblsp. lemon juice, freshly squeezed
1 tsp. lemon zest
1 1/2 c. powdered sugar
Cream Cheese Frosting:
1/2 c. butter, softened
8 oz. cream cheese, softened
2 tsp. vanilla
4 c. powdered sugar, sifted

Preheat oven to 350 degrees and line pans with cupcake liners.  Sift cake mix into a small bowl to remove any lumps.  In a large bowl, gently whisk egg whites, oil, buttermilk, lemon juice, sour cream, vanilla and lemon zest together.  Combine cake mix and wet ingredients and stir well.  Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until a toothpick inserted in center comes out clean.
Lemon Glaze:
In a bowl, combine all ingredients using a whisk.  Add powdered sugar until your glaze reaches the consistency of tomato soup.  Use a toothpick to punch small holes into the top of each cupcake so the glaze can sink into the cake (which is why you don't want your glaze too thick because it needs to soak in).  Spoon glaze over the nearly cooled cupcakes, and allow time for the glaze to set.
Cream Cheese Frosting:
Beat butter and cream cheese for 2 min.  Scrape down bowl and continue to beat in vanilla extract and powdered sugar.  Slowly add powdered sugar until you reach your desired consistency.  If frosting becomes too thick, add 1 Tblsp. milk. Pipe frosting onto cooled cupcakes and top with lemon slices or sprinkles.