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Lemon-Cream Cheese Cupcakes

Prep Time:

10 min

Total Time:

1 hr 34 min

Makes:

What You Need!

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

1 pkg. (4-serving size) JELL-O Lemon Instant Pudding

1 cup water

4 egg whites

2 Tbsp. oil

3-3/4 cups icing sugar

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

1/4 cup butter, softened

2 Tbsp. lemon juice

Make It!

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 min. Spoon batter evenly into 24 paper-lined muffin cups.

BAKE 21 to 24 min. or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

MEANWHILE, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.

Kraft Kitchens Tips

Substitute

Prepare as directed, using Philadelphia Light Brick Cream Cheese Spread.

Special Extra

Stir 1 tsp. grated lemon peel into frosting mixture and/or garnish each cupcake with additional grated lemon peel.

K:35512v9ec:109592

(20)

Rated

by a cook on 2/15/2009
" Hands down; the best cupcakes. They are heavier and denser than regular ones which I find to airy and hard to ice. I've used vanilla mix/van. pudding and choc. mis/choc. pudding and they both work very well."

See All Ratings and Comments

Serving Size = 1 cupcake (64 g)

Nutritional Information

Calories

240

Total fat

9 g

Saturated fat

3.5 g

Cholesterol

20 mg

Sodium

260 mg

Carbohydrate

40 g

Dietary fibre

0 g

Sugars

34 g

Protein

2 g

Vitamin A

4 %DV

Vitamin C

0 %DV

Calcium

6 %DV

Iron

2 %DV