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Ingredients
- 1 pkg (18.25 ounces) white cake mix (no pudding in the mix)
- 1 1/4 cups water
- 2 tablespoons vegetable oil
- 3 egg whites
- 1 tablespoon grated lemon zest
- 1 tablespoon fresh lemon juice
Details
Servings 24
Preparation
Step 1
Preheat oven to 350 degrees. Line muffin pans with baking cups.
In large bowl, combine cake mix, water, oil and egg whites; beat with electric mixer 2 minutes. Add lemon zest and juice; mix until well blended.
Spoon into baking cups. Bake 20-22 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely before icing.
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