Lemon-Cream Cheese Cupcakes

Lemon-Cream Cheese Cupcakes

115 Reviews 23 Pics
  • Prep

    10 m
  • Ready In

    1 h 34 m
Recipe by  JELL-O®

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

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Adjust Servings

Original recipe yields 24 servings



  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.

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Reviews (115)

Rate This Recipe


I made these to take to the teachers tomorrow for Teacher Appreciation Day :) They turned out great and are very pretty, too :) I followed the directions exactly. the only thing I would do differently next time is perhaps lessen the baking time. I baked mine for 21 minutes and I think I could have taken them out a few minutes before that. A nice light, lemony cupcake!



Awesome cake!! This is the best lemon cake. The cake is moist and just enough lemon flavor without overwhelming your tastebuds! I did add some lemon juice to the frosting but it was great!

Kerri Bear

Kerri Bear

I cheated a bit an used a boxed lemon cake mix since that is what I had so I only made the frosting, but wow was it good! I also added a bit more lemon juice and added a few drops of yellow food coloring to make them look more lemony. I made the cupcakes for my daughter's class for snack and she said the kids all loved them. I really liked the frosting too, sweet and tangy like a glass of lemonade!

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Amount Per Serving (24 total)

  • Calories
  • 235 cal
  • 12%
  • Fat
  • 8.1 g
  • 12%
  • Carbs
  • 39.8 g
  • 13%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 252 mg
  • 10%

Based on a 2,000 calorie diet



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Pistachio Pudding Cake


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