Lemon-Cream Cheese Cupcakes


Perfect for a potluck or summer picnic, these easy cupcakes and creamy frosting are delicately flavored with lemon.

Prep Time:
10 mins
Additional Time:
1 hrs 24 mins
Total Time:
1 hrs 34 mins
24 servings


  • 1 package (2-layer size) white cake mix

  • 1 (3.4 ounce) package JELL-O Lemon Flavor Instant Pudding

  • 1 cup water

  • 4 egg whites

  • 2 tablespoons vegetable oil

  • 1 (16 ounce) package powdered sugar

  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

  • ¼ cup butter

  • 2 tablespoons lemon juice


  1. Heat oven to 350 degrees F. 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.

  2. 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.

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


Substitute: Prepare as directed, using PHILADELPHIA Neufchatel Cheese.

Special Extra: Stir 1 tsp. lemon zest into frosting mixture.

Nutrition Facts (per serving)

235 Calories
8g Fat
40g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 235
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 17%
Cholesterol 16mg 5%
Sodium 252mg 11%
Total Carbohydrate 40g 14%
Dietary Fiber 0g 1%
Total Sugars 33g
Protein 2g
Vitamin C 1mg 3%
Calcium 42mg 3%
Iron 0mg 2%
Potassium 37mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.