Lemon Cream Cupcakes

For the cake:
1 white cake mix
1 1/4 cups water
1/3 cup oil
3 egg whites
For the filling:
8 ounces cream cheese
2 cups powdered sugar
3 tablespoons lemon juice
1 cup heavy whipping cream

For the crumb topping:
1/2 cup all-purpose flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract

1.Preheat oven to 350.  Line a muffin pan with cupcake liners.
2.Make white cake following directions on box.  Fill liners 2/3 full and bake for 18-20 minutes.

3.Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.
4.Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Combine cream cheese mixture with  the whipped cream.
5.Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea.
6.When the cakes are cool, using the cone method fill the inside of the cupcakes with a spoon of the filling.  Top with the remaining filling and sprinkle the crumb topping over the top.

* So I made these for a party over the weekend and totally forgot to take process pics along the way oops lol Anyways these were so yummy. I am a huge lemon fan and these were great. I think that the only thing that I would change is maybe add some lemon peel to the filling just to give it a little more lemon flavor other then that yum :)  I think that they tasted best at room temp. I got this recipe from sarahsbritamericankitchen she compares them to Olives Garden Lemon cream cake in cupcake form how can you go wrong with that ??