Lemon-Cream Cheese Cupcakes

Lemon-Cream Cheese Cupcakes


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


1 h 39 m {{adjustedServings}} servings 242 cals
Serving size has been adjusted!

Original recipe yields 24 servings



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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  • Prep

  • Ready In

  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.


  • Kraft Kitchens Tips
  • Substitute: Prepare using Philadelphia Light Brick Cream Cheese Spread.
  • Special Extra: Add 1 tsp. lemon zest to frosting before spreading onto cupcakes. Garnish each cupcake with a small twist of lemon peel.
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  1. 31 Ratings


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 an...

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 r...

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