Lemon-Cream Cheese Cupcakes

13 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

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
1/4 cup butter, softened
2 tablespoons lemon juice
3 3/4 cups icing sugar

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 24 cupcakes

Directions

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.

Nutrition

Amount Per Serving (24 total)

Calories
242 cal
12%

Fat
8.4 g
13%

Carbs
40.8 g
13%

Based on a 2,000 calorie diet

Share It

Reviews (13)

Rate This Recipe

ZOEMATHERS

Nov. 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 mois..." See moret and the icing was just right too!"

busymom

Feb. 4, 2011

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

ladij66

Mar. 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 rasberr..." See morey seedless jam and it was the best."

More Reviews