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Lemon-Cream Cheese Cupcakes

Prep Time:

10 min

Total Time:

1 hr 34 min

Makes:

24 servings, 1 cupcake each

What You Need!

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. (16 oz.) powdered sugar

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup (1/2 stick) butter, softened

2 Tbsp. lemon juice

Make It!

HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.

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.

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

Kraft Kitchens Tips

Substitute

Prepare as directed, using PHILADELPHIA Neufchatel Cheese.

Special Extra

Stir 1 tsp. lemon zest into frosting mixture.

K:35512v8:109591

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Rated

by lmcooks01 on 11/1/2009
" Very light and a great cupcake texture. The lemon taste is a great change from vanilla and chocolate"

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Nutrition Information

Calories

240

Total fat

9 g

Saturated fat

3.5 g

Cholesterol

20 mg

Sodium

250 mg

Carbohydrate

40 g

Dietary fiber

0 g

Sugars

31 g

Protein

2 g

Vitamin A

4 %DV

Vitamin C

0 %DV

Calcium

6 %DV

Iron

0 %DV