Sunshine Citrus Sangria Cupcakes With Lemon Cream Cheese Icing

Preheat oven to 335°F.

Blend all ingredients and juice of one lemon with mixer for 2-3 minutes.

Pour into cupcake liners. Bake for 13-15 minutes or until a toothpick comes out clean.

For the Icing: mix together all icing ingredients, jucie from one lemon and zest from both lemons.

Scoop frosting into a gallon baggie and keep in fridge until ready to use.

Once cupcakes are completely cooled, cut tip off corner of bag and pipe frosting on each cupcake.