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Lemon-Cream Cheese Cupcakes

01:19:00 24 servings, 1 cupcake (64 g) each
Recipe By
5.0
31 25 Reviews
Prep Time
15
min.
Total Time
1
hr.
19
min.
Servings

24 servings, 1 cupcake (64 g) each

Frosted with luscious, fluffy cream cheese frosting, these mini cakes couldn't be easier to make.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 24 servings, 1 cupcake (64 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (64 g) each
AMOUNT PER SERVING
Calories 240
% Daily Value
Total fat 9g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 250mg
Carbohydrate 40g
Dietary fibre 0g
Sugars 34g
Protein 2g
   
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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