“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
SERVES:
24
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. 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.).
  3. Beat on medium speed 2 minutes.
  4. Spoon batter evenly into 24 paper-lined 2 1/2 inch muffin cups.
  5. Bake 21 to 24 minutes or until wooden toothpick inserted in centers comes out clean.
  6. Cool in pans 10 minutes; remove to wire racks. Cool completely.
  7. Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended.
  8. Frost cupcakes.
  9. 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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