Lemon-Cream Cheese Cupcakes

Name: Lemon-Cream Cheese Cupcakes
Prep time: 15 min
Total time: 1 h 39 min
Yield: 24 cupcakes
Ingredients: 1 (18.25 ounce) package (2-layer size) white cake mix; 1 (3.4 ounce) package Jell-O Lemon Instant Pudding; 1 cup water; 4 large egg whites egg whites; 2 tablespoons vegetable oil; 1 (250 g) package Philadelphia Brick Cream Cheese, softened; ¼ cup butter, softened; 2 tablespoons lemon juice; 3 ¾ cups icing sugar

Rating: 4.57 stars

49 Ratings
37 Reviews
11 Photos

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

By Philadelphia Cream Cheese

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Recipe Summary

prep:

15 mins

additional:

1 hr 24 mins

total:

1 hr 39 mins

Servings:

Yield:

24 cupcakes

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

1 (18.25 ounce) package (2-layer size) white cake mix
1 (3.4 ounce) package Jell-O Lemon Instant Pudding
1 cup water
4 large egg whites egg whites
2 tablespoons vegetable oil
1 (250 g) package Philadelphia Brick Cream Cheese, softened
¼ cup butter, softened
2 tablespoons lemon juice
3 ¾ cups icing sugar

Directions

Step 1

Heat oven to 350 degrees F.

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Step 2

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.
Step 3

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.
Step 4

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

Per Serving:

242 calories; protein 2.3g 5% DV; carbohydrates 40.8g 13% DV; fat 8.4g 13% DV; cholesterol 16.8mg 6% DV; sodium 256.5mg 10% DV. Full Nutrition

Reviews (37)

Most helpful positive review

ZOEMATHERS

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

Helpful

(43)

Most helpful critical review

Allrecipes Community

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

Helpful

(3)

49 Ratings

5 star values: 35
4 star values: 9
3 star values: 4
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ZOEMATHERS

11/16/2010

Helpful

(43)

ladij66

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

Helpful

(18)

mominml

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

Helpful

(12)

busymom

02/04/2011

The sponge was great. The icing however left little to be desired. Read More

Helpful

(9)

hlmartin67

12/17/2010

Light fluffy and delicious Read More

Helpful

(6)

JENROBBINS

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

Helpful

(6)

Suzy

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

Helpful

(5)

zulisha

02/07/2011

These came out great for my neices birthday. Read More

Helpful

(5)

CATHERINE DENREYER

09/12/2013

These cupcakes are amazing. They were light and fluffy. The only change I made was I didn't us as much icing sugar. I cut it down to 3 cups as I didn't think it needed the extra icing sugar. They were a big hit! Read More

Helpful

(4)

Allrecipes Community

11/20/2012

Helpful

(3)

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All Reviews for Lemon-Cream Cheese Cupcakes

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Nutritional Information

Lemon-Cream Cheese Cupcakes

Servings Per Recipe: 24
Calories: 241.6

% Daily Value *

protein: 5 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 13 %

saturated fat: 17 %

cholesterol: 6 %

vitamin a iu: 1 %

niacin equivalents: 4 %

vitamin b6:

vitamin c: 1 %

folate: 5 %

calcium: 4 %

iron: 2 %

magnesium: 1 %

potassium: 1 %

sodium: 10 %

thiamin: 5 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.