Lemon-Cream Cheese Cupcakes

By aarrington

Ingredients

• 1 white cake mix
• 1 (4-serving size) lemon flavor instant pudding
• 1 C water
• 4 egg whites
• 2 T oil
• 4 C powdered sugar
• 1 (8 oz.) cream cheese, softened
• 1/4 C butter, softened
• 2 T lemon juice
• grated peel of 1 lemon (optional)

Preparation

Step 1

Preheat oven to 350°F. Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. Batter will be thick. Beat on medium speed 2 min. Spoon batter evenly into 24 paper lined muffin cups.

Bake 21-24 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.

Meanwhile, beat sugar, cream cheese, butter, juice and 1 tsp. grated lemon peel with electric mixer on low speed until well blended. Frost cupcakes. Garnish with additional grated lemon peel.