Lemon Cream Cheese Cupcakes #2

By carvalhohm

Ingredients

• 1 package (2-layer size) white cake mix
• 1 package (3.4 ounces) Lemon Flavor Instant Pudding
• 1 cup water
• 4 egg whites
• 2 tablespoon oil
• 1 package (8 ounces) Cream Cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 2 tablespoon lemon juice
• 1 package (16 ounces) powdered sugar

Details

Servings 24
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

1) Heat oven to 350º.

2) Beat first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon into 24 paper-lined muffin cups.

3) Bake 21 to 24 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.

4) Beat cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.



Blend 1 tsp. lemon zest into frosting before spreading onto cupcakes