Lemon Cream Cupcakes

1 box lemon cake mix (I misread this and made it with yellow cake, so if you liked it this way, go for it)
2 eggs
1 C sour cream
1 package (8 oz.) cream cheese, softened
2 Tbs. lemon zest
1/2 C crushed lemon drop candy (I just topped them with a few lemon heads)

Mix together cake mix, eggs, sour cream, and cream cheese until smooth and creamy. Add grated lemon zest and combine. Fill paper liners 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched. Remove and cool cupcakes on a wire rack.

Whipped Cream Frosting:
2 C heavy whipping cream
1/4 - 1/2 C powdered sugar (depending on preference)
1 tsp. lemon extract

Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form.
Turn off mixer and add sugar. Start slowly and beat until stiff peaks form. The stiffer the cream, the easier it is to frost the cupcakes. Add lemon extract to whipped cream, and combine well. Keep refrigerated.