Lemon Creme filled Lemon Cupcakes

1. Pre-heat oven to 350° F. 2. While oven is preheating, mix cake mix according to package directions, using vegetable oil, 1 cup water, 1/3 cup lemon juice, 2 tsp lemon zest and 3 large eggs. 3. Place paper baking cups into muffin tins. 4. Fill cups 2/3 of the way full - try not to overfill. 5. Bake in 350 degree oven for 18-23 minutes 6. While cupcakes are baking, combine cream cheese, butter, vanilla extract, powdered sugar, and remaining lemon juice and lemon zest until smooth. 7. to make the filling of the marinade injector go easier, fill a ziplock bag or a pastry bag with all but one cup of the filling. 8. Mix remaining cup of lemon filling with the can of cream cheese frosting. set aside. 9. Remove the cupcakes from the oven and immediately set on a cookie sheet and place in the freezer for about 5 minutes. Just long enough to slightly cool them. 10. Using a Marinade injector or a pastry bag fitted with a medium open tip, inject filling into the cupcakes from the top. 11. Frost cupcakes with the frosting mixture. 12. Enjoy!