Lemon-Cream Cheese Cupcakes
- Source
- Kraft recipe card (kraftrecipes.com printout)
- Serves
- 24
- Prep
- 10 min
- Cook
- 1 hr 14 min total
Ingredients
- 1 pkg. (2-layer size) white cake mix
- 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
- 1 cup water
- 4 egg whites
- 2 Tbsp. oil
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup butter, softened
- 2 Tbsp. lemon juice
- 1 pkg. (16 oz.) powdered sugar
Steps
- HEAT oven to 350°F.
- BEAT first 5 ingredients in large bowl with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups.
- BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
- BEAT cream cheese, butter and lemon juice in large bowl with mixer until blended. Gradually beat in sugar until blended. Spread onto cupcakes.
Notes
Kraft Kitchens tips: Substitute — prepare using PHILADELPHIA Neufchatel Cheese. Special extra — blend 1 tsp. lemon zest into frosting before spreading onto cupcakes. Keep refrigerated.
Nutritional info per serving: 220 calories, 7g total fat, 3.5g saturated fat, 20mg cholesterol, 250mg sodium, 39g carbohydrate, 0g dietary fiber, 29g sugars, 2g protein.