Rating: 4.57 stars
53 Ratings
  • 5 star values: 38
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1

These moist cupcakes made with lemon pudding are topped with lemony cream-cheese frosting.

Recipe Summary test

prep:
15 mins
additional:
1 hr 24 mins
total:
1 hr 39 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F.

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  • 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 well 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.

Nutrition Facts

242 calories; protein 2.3g; carbohydrates 40.8g; fat 8.4g; cholesterol 16.8mg; sodium 256.5mg. Full Nutrition
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Reviews (64)

Most helpful positive review

Rating: 5 stars
11/16/2010
This recipe is great! The only modification I made was using a lemon cake mix because my husband likes his lemon cake lemony!! In my oven 20 minutes was perfect. The cupcakes were very light and moist and the icing was just right too! Read More
(47)

Most helpful critical review

Rating: 3 stars
11/20/2012
These taste great, however the cook time is WAY off! First of all, I only got 12 small cupcakes out of this, not 24. If the recipe is for mini cupcakes, it should say so. Secondly, it only made 12 but they were all burnt at the bottom after 21 minutes cook time. I will definitely make these again as they are so easy and have a good flavor, but I'm definitely changing the cook time. Read More
(4)
53 Ratings
  • 5 star values: 38
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/16/2010
This recipe is great! The only modification I made was using a lemon cake mix because my husband likes his lemon cake lemony!! In my oven 20 minutes was perfect. The cupcakes were very light and moist and the icing was just right too! Read More
(47)
Rating: 5 stars
03/10/2012
I made these and they came out perfect. If you let the eggs come to room temperature, it will make a huge difference to the recipe. I did a lemon filling and it was even better with a layer of rasberry seedless jam and it was the best. Read More
(20)
Rating: 5 stars
06/07/2011
These are seriously some of the best cupcakes and best frosting we have ever had. And they came out looking fantastic! The frosting is perfect for piping, holding its shape just great. I could not have been happier with this recipe and will for sure be making it again! Read More
(13)
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Rating: 4 stars
02/04/2011
The sponge was great. The icing however left little to be desired. Read More
(9)
Rating: 5 stars
04/05/2012
These were awesome! I used an orange cake mix bc that is what I had, and it was delicious! Will definitely make these again and again! Read More
(7)
Rating: 5 stars
12/17/2010
Light fluffy and delicious Read More
(6)
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Rating: 5 stars
08/08/2011
Love love LOVE this. It is so light and airy. A BEAUTIFUL cake and it tastes delicious!! Love the lemony flavor and it's not to overpowering. Read More
(6)
Rating: 5 stars
01/12/2017
My mom bought the ingredients. She couldn't find lemon pudding, so we swapped and did vanilla pudding with lemon cake. Yield was 24 regular cupcakes. Perfect frosting with fresh squeezed lemon. Cook time 23 minutes. Prep was easy. Frosting held up so well. Awesome. Read More
(6)
Rating: 4 stars
02/07/2011
These came out great for my neices birthday. Read More
(6)
Rating: 3 stars
11/20/2012
These taste great, however the cook time is WAY off! First of all, I only got 12 small cupcakes out of this, not 24. If the recipe is for mini cupcakes, it should say so. Secondly, it only made 12 but they were all burnt at the bottom after 21 minutes cook time. I will definitely make these again as they are so easy and have a good flavor, but I'm definitely changing the cook time. Read More
(4)