Lemon Cupcakes

This summery recipe is supposed to make a sheet cake, but since I'm terrible at applying frosting to cakes and cupcakes are the new black, I made them into cupcakes. Here they are:

Lemon Cupcakes (original recipe from here)

Ingredients:
1 box (18.25 oz.) lemon cake mix
4 eggs
1 can (15.75 oz.) lemon pie filling (my can was larger, so I put about a TBSP into the icing)
3 oz. cream cheese, softened
1/2 cup butter, softened
2 cups confectioner's sugar
1 1/2 tsp. vanilla (I did about 1 tsp. lemon juice and 1/2 tsp. vanilla to make it more lemony)

Directions:
In a large mixing bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Fill cupcake liners 3/4 full of batter. (I used a cookie dough scoop and a half to pour the batter into cupcake liners. I saw this on Paula Deen at our hotel in South Dakota for the 4 1/2 minutes of the show I watched). Bake at 350 for 12-15 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.
In a small mixing bowl, beat cream cheese, butter and confectioner's sugar until smooth. Stir in vanilla (and lemon juice and spoonful of pie filling). Frost cupcakes (I used this). Store in refrigerator. (Everything I've read about this recipe says that they are much better cold.)
Makes about 2 dozen standard sized cupcakes.