Lemon-Cream Cheese Cupcakes

Lemon-Cream Cheese Cupcakes
Adapted from baking.food.com
Lemon-Cream Cheese Cupcakes

PREP TIME

10

minutes

TOTAL TIME

31

minutes

SERVINGS

24

cupcakes

PREP TIME

10

minutes

TOTAL TIME

31

minutes

SERVINGS

24

servings

Adapted from baking.food.com

Ingredients

  • 18 1/4

    ounces white cake mix (1 box)

  • 3 1/2

    ounces lemon flavor instant pudding and pie filling (4 serving size)

  • 1

    cup water

  • 4

    egg whites

  • 2

    tablespoons oil

  • 1

    (16 ounce) package powdered sugar

  • 1

    (8 ounce) package Philadelphia Cream cheese, softened

  • 1/4

    cup butter, softened

  • 2

    tablespoons lemon juice

  • 1

    teaspoon grated lemon peel (optional)

Directions

1 PREHEAT oven to 350ºF. 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 minute Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups. Make sure to fill them pretty high because the cupcakes do not rise much. 2 BAKE 21 to 24 minute or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely. 3 MEANWHILE, beat sugar, cream cheese, butter and juice (and lemon zest if using) with electric mixer on low speed until well blended. Frost cupcakes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: