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Lemon-Cream Cheese Cupcakes

Lemon-Cream Cheese Cupcakes

  • Prep

    15 m
  • Ready In

    1 h 39 m
Philadelphia Cream Cheese

Philadelphia Cream Cheese

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ZOEMATHERS
32

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!

ladij66
9

ladij66

3/10/2012

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.

busymom
9

busymom

2/4/2011

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

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