Lemon-Cream Cheese Cupcakes
"This is a recipe that I saw in a Kraft Foods publication. These are sooooooo good and they are perfect to take to Spring or Summer gatherings... just set a few aside before you leave so you can enjoy them later because you won't be bringing any home! Enjoy!"
- Ready In:
- 34mins
- Ingredients:
- 9
- Yields:
-
24 cupcakes
- Serves:
- 24
ingredients
- 1 (18 1/4 ounce) package white cake mix
- 1 (3 1/2 ounce) package instant lemon pudding mix
- 1 cup water
- 4 egg whites
- 2 tablespoons oil
- 1 (11 ounce) package powdered sugar
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup butter, softened
- 2 tablespoons lemon juice
directions
- Preheat oven to 350 degrees.
- Beat cake mix, dry mudding 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 minutes.
- Spoon batter evenly into 24 paper-lined 2 1/2 inch muffin cups.
- Bake 21 to 24 minutes or until wooden toothpick inserted in centers comes out clean.
- Cool in pans 10 minutes; remove to wire racks. Cool completely.
- Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended.
- Frost cupcakes.
- If desired, you may garnish each frosted cupcake with grated lemon peel and/or stir in 1 tsp grated lemon peel into frosting prior to frosting cupcakes.
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RECIPE SUBMITTED BY
I live with my wonderful husband and baby boy in Maryland. I am a licensed practical nurse, but I am currently staying home with my son. I enjoy cooking, hiking, and spending time with family and friends :)
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