Preheat Oven to 350 degrees and line cupcake tins -this recipe make 24 cupcakes
In a large mixing bowl mix the lemon cake mix, water, oil, sour cream , lemon zest and lemon juice. Beat until smooth
In a medium bowl beat 4 egg whites with a wire whisk attachment until stiff peaks form
Gently fold egg whites into the cake mix until it is all incorporated
Fill cupcake liners
Bake for 13-15 minutes
Let cool on a wire rack completly
In a large mixing bowl blend together the room temp cream cheese and butter . Beat until nice and fluffy
Add lemon juice and zest Blend well-Start with one tablespoon of juice
Add one cup at a time of powdered sugar
At this point get it to the consistency you like by adding the 5th cup of powdered sugar or more lemon juice
Add a few drops of yellow food coloring but this is optional
Frost cooled cupcakes
I topped mine with lemon heads for an extra punch of flavor