Lemon Cupcakes With Cream Cheese Icing
photo by Chef on the coast
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
24 cupcakes
ingredients
- 18 ounces white cake mix
- 1 cup water
- 4 egg whites
- 2 tablespoons vegetable oil
- 3 ounces lemon flavor instant pudding and pie filling
- 16 ounces confectioners' sugar
- 8 ounces cream cheese, softened
- 1⁄4 cup butter, softened (1/2 stick)
- 2 tablespoons lemon juice
directions
- Preheat oven to 350 degrees. Beat cake mix with water, egg whites and oil. Add dry pudding mix and beat in a 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 muffin tins.
- Bake 21-24 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 lemon juice with electric mixer on low speed until well blended. Frost cupcakes.
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Reviews
RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.