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Lemon-Cream Cheese Cupcakes
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Prep Time:
15 minutes
Total Time:
99 minutes
Moist lemon pudding cupcakes with tangy cream cheese frosting.
Ingredients:
  • 1 (18.25 ounce) package (2-layer size) white cake mix
  • 1 (3.4 ounce) package Jell-O Lemon Instant Pudding
  • 1 cup water
  • 4 egg whites
  • 2 tablespoons vegetable oil
  • 1 (250 g) package Philadelphia Brick Cream Cheese, softened
  • 0.25 cup butter, softened
  • 2 tablespoons lemon juice
  • 3.75 cups icing sugar
Instructions:
  • Preheat oven to 350°F.
  • In a large bowl, combine the first 5 ingredients using a mixer on low speed for 1 minute or until dry ingredients are moistened. Increase speed to medium and beat for 2 more minutes. Spoon the batter into 24 paper-lined muffin cups.
  • Bake for 21 to 24 minutes until a toothpick inserted in centers comes out clean. Allow to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  • In a large bowl, combine cream cheese, butter, and lemon juice. Beat until smooth. Gradually add sugar, continuing to beat well after each addition. Spread the mixture onto cupcakes.

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