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Lemon-Cream Cheese Cupcakes
Lemon-Cream Cheese Cupcakes

Lemon-Cream Cheese Cupcakes

1 Hr(s) 14 Min(s)
10 Min(s) Prep
1 Hr(s) 4 Min(s) Cook
Bring out some citrus zing with our Lemon-Cream Cheese Cupcakes. These cream cheese cupcakes are full of lemon flavor and are topped with a zesty frosting.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
2 Tbsp. lemon juice
1 pkg. (16 oz.) powdered sugar
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Let's Make It
1
Heat oven to 350ºF.
2
Beat first 5 ingredients in large bowl with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups.
3
Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
4
Beat cream cheese, butter and lemon juice in large bowl with mixer until blended. Gradually beat in sugar until blended. Spread onto cupcakes.
Kitchen Tips
Tip 1
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Tip 2
Special Extra
Blend 1 tsp. lemon zest into frosting before spreading onto cupcakes.
Tip 3
How to Store
Keep refrigerated.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 250mg
11%
Total Carbohydrates 39g
14%
Dietary Fibers 0g
Sugars 29g
58%
Protein 2g
4%
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* 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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