Lemon Cream Cheese Cupcakes
Created by QueenBea on March 22, 2013
- Servings: 24
- Prep Time: 10m
- Cook Time: 85m
- Recipe #8710
Ingredients
- 1 (517 grams) package white cake mix
- 1 (96 grams) package Jell-O lemon instant pudding
- 1 cup water
- 4 egg whites
- 2 tablespoons oil
- 3 3/4 cups icing sugar
- 1 (250 gram) package Philadelphia cream cheese, softened
- 1/4 cup butter, softened
- 2 tablespoons lemon juice
How to Make
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Step 1: Preheat oven to 350 Fahrenheit.
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Step 2: Beat cake mix, dry pudding mix, water, egg whites and oil in a large bowl with electric mixer on low speed until moistened.(Batter will be thick).
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Step 3: Beat on medium speed 2 mins.
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Step 4: Spoon batter evenly into 24 paper-lined muffin cups.
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Step 5: Bake 21 to 24 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 mins; remove to wire racks.
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Step 6: Cool completely.
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Step 7: Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended.
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Step 8: Frost cupcakes.
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Step 9: Jazz it up:Stir in 1 teaspoon grated lemon peel into frosting mixture and garnish with additional grated lemon peel.
Nutritional Facts
- Serving Size: 1 (82.1 g)
- Calories 280.5
- Total Fat - 7.2 g
- Saturated Fat - 2.8 g
- Cholesterol - 9.7 mg
- Sodium - 241.2 mg
- Total Carbohydrate - 52.7 g
- Dietary Fiber - 0.2 g
- Sugars - 40.8 g
- Protein - 1.8 g
- Calcium - 65.9 mg
- Iron - 0.7 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg