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Lemon-Cream Cheese Cupcakes

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“These have a light lemon flavor. This really makes a lot of frosting so you may want to cut the frosting recipe in half. On the other hand, the frosting is so good, you might want to use the extra frosting as a dip for fruit. From Kraft.”
READY IN:
1hr 10mins
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. PREHEAT oven to 350ºF. Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minute Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups. Make sure to fill them pretty high because the cupcakes do not rise much.
  2. BAKE 21 to 24 minute or until wooden 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 (and lemon zest if using) with electric mixer on low speed until well blended. Frost cupcakes.

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