Lemon Heaven

I love lemon!  I have searched and searched for the perfect lemon cupcake.  I FOUND IT!! This this is the best lemon cupcake I have ever tasted.  Its light and fluffy with just the right amount of lemon. 

Ingredients:
1 1/4 C. sugar
1 Tbls. baking powder
2 1/4 C. cake flour
1 tsp. salt
1/2 c. oil
5 egg yolks
3/4 C. Water
2 tsp. Vanilla
1 C. egg whites (about 7 eggs)
1/2 tsp cream of tarter
1 can lemon filling

Preheat oven to 325 degrees. Sift dry ingredients together in a large bowl.  Add oil, egg yolks, water, and vanilla and mix until smooth, then set aside.  In a separate, clean bowl with clean beaters, whip egg whites with cream of tarter until stiff. Pour batter over whipped whites, folding together until blended. Bake for 15-20 min. To test doneness, lightly press finger on the cake. It will spring back when done.

FROSTING:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
juice from 1 lemon
In a medium bowl, cream together the cream cheese and butter until creamy. Slowly mix ing the powdered sugar. Finally mix in the vanilla and lemon juice. Store in the refrigerator after use. 

ASSEMBLY:
After cupcakes have had time to cool. Remove a small area from the middle of the cupcake (this is where you will put the lemon filling). Add the lemon filling and frost with the lemon cream cheese frosting. ENJOY!!!