1 box lemon cake mix (I'm a Duncan Hines girl!)
1 small package lemon instant pudding
½ c. flour
⅓ c. oil
1½ c. water
4 c. powdered sugar
8 oz. cream cheese, softened
¼ c. butter, softened
2-3 T. lemon juice
Preheat oven to 350 degrees. Mix cake ingredients for 30 seconds on a low speed, then scrape the sides and mix for another 2 minutes on medium speed. Line cupcake pans with liners, and fill ½ full. Bake for 21-24 minutes, or until wooden toothpick inserted into center comes out clean Cool for 10 minutes, then remove to wire racks. Let cool completely before frosting.
Beat frosting ingredients together with an electric mixer until well blended. Start with 2 T. lemon juice, and add more if necessary. Frost cupcakes and sprinkle with yellow sugar or lemon zest.