Lemon-Cream Cheese Cupcakes

4.6
(55)

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

16
16
16
16
Prep Time:
15 mins
Additional Time:
1 hrs 24 mins
Total Time:
1 hrs 39 mins
Servings:
24
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 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

  1. Heat oven to 350 degrees F.

  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.

  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.

  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
8g Fat
41g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 242
% Daily Value *
Total Fat 8g 11%
Saturated Fat 3g 17%
Cholesterol 17mg 6%
Sodium 257mg 11%
Total Carbohydrate 41g 15%
Dietary Fiber 0g 1%
Total Sugars 34g
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.

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