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Lemon-Cream Cheese Cupcakes

average rating

rate/review

prep time

15 min

total time

1 hr 39 min

makes

24 servings, 1 cupcake (64 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 pkg. (2-layer size) white cake mix

1 pkg. (3.4 oz.) Jell-O Lemon Instant Pudding

1 cup water

4 egg whites

2 Tbsp. oil

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/4 cup butter, softened

2 Tbsp. lemon juice

3-3/4 cups icing sugar

Make It

HEAT oven to 350ºF.

BEAT first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.

BAKE 21 to 24 min. or until toothpick inserted in centres 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 well blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes.