Dessert

Lemon-Cream Cheese Cupcakes

average rating

rate/review

prep time

15 min

total time

1 hr 19 min

makes

24 servings, 1 cupcake (64 g) each

Add to My Recipe Box

Send/Share

Add to Shopping List

Rate Recipe

photo by:

kraft

add your photo

What You Need

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

1 pkg. (4-serving size) 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 blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes.

kraft kitchens tips

Substitute

Prepare using Philadelphia Light Brick Cream Cheese Spread.

Special Extra

Add 1 tsp. lemon zest to frosting before spreading onto cupcakes. Garnish each cupcake with a small twist of lemon peel.

How to Store

Keep refrigerated.

rate recipes, or edit your ratings of others’ dishes and more. sign up

Back to recipe

rating

I make these for every babyshower, bbq and special event. Who doesnt love lemon! there Delish!!!
posted by baker1257 | on 6/29/2012

rating

I used store bought cream cheese frosting instead and didn't add the lemon juice because I wasn't sure if the crowd I was feeding would be opposed to lemon; everyone loved the cupcakes and the lemon was very subtle. Next time I'll add some lemon zest for a stronger citrus flavor.
posted by julietesme | on 3/12/2011

rating

Made this recipe several times. Most people who DON'T like cupcakes LOVE these because they aren't as traditionally sweet. The "grown up" version of the cupcake. I add 2 tsp of zest to the batter too... yum!
posted by bpbjess | on 3/12/2011

rating

The cupcake itself was fantastic! Really yummy. The icing though, not so much. I keep thinking I must have made it wrong, because it just tasted gross. I would make the cupcake again and use a different frosting.
posted by euniceunice | on 2/16/2011

rating

Heavenly! Made a two layer cake with this recipes and added rasberries in between the two layers. Yummy
posted by Jojo_123 | on 8/11/2010

rating

SO GOOD. This is one of those magical recipes that impresses the heck out of people but is super easy to make. I used shredded coconut on top of the icing so that I can ice them more quickly (read: messier) and it covers all the mistakes. And the coconut flavour with the lemon + cream cheese is awesome.
posted by runlindsayrun | on 6/24/2010

rating

Made them for camping and everyone loved them. Used Light Philly cream cheese for the icing and it was a bit runny. Maybe regular cream cheese would be less runny.
posted by shorty_spice | on 5/25/2010

rating

Very easy to make and the frosting is perfect. Loved it. Nice dessert in the spring and for Easter.
posted by jdasilva1998 | on 4/8/2010

rating

These are the best cupcakes I've ever had. So simple but so complex in taste. Amazing.
posted by Lemon_Citron | on 2/17/2010

rating

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.
posted by a cook | on 2/15/2009