Lemon-Cream Cheese Cupcakes13 Reviews
- Prep: 15 min
- Ready In: 1 hr 39 min
“These moist cupcakes made with lemon pudding are topped with lemony cream-cheese frosting. ” - by Philadelphia Cream Cheese
Original recipe yields 24 cupcakes
- Heat oven to 350 degrees F.
- 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.
- 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.
- 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.
Amount Per Serving (24 total)
- 242 cal
- 8.4 g
- 40.8 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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 mois..." See moret and the icing was just right too!"
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