Lemon Cream Cheese Cupcakes

White cupcakes topped with a lemony cream cheese frosting.

Ingredients -

1 (2 layer) package White Cake Mix
1 (4 serving) package Jell-O Lemon Flavor Instant Pudding & Pie Filling
1 cup Water
4 Egg Whites
2 tablespoons Oil
1 (16 ounces) package Powdered Sugar
1 8 ounce package Philadelphia Cream Cheese, softened
1/4 cup Butter, softened
1 tablespoon Fresh Lemon Juice

Preparation:

1. Preheat the oven to 350 degrees.

2. In a large bowl, beat the cake mix, dry pudding mix, water, egg whites and oil with an electric mixer on low speed until moistened. (Batter will be thick.)

3. Beat on medium speed for 2 minutes.

4. Spoon the batter evenly into 24 paper-lined 2V2-inch muffin cups.

5. Bake 21 to 24 minutes or until a toothpick inserted in the centers of the cupcakes comes out clean.

6. Cool in the pans for 10 minutes.

7. Remove to wire racks.

8. Cool completely.

9. Beat the sugar, cream cheese, butter and juice with electric mixer on low speed until well blended.

10. Stir in 1 teaspoon of the grated lemon peel into the frosting mixture.

11. Frost the cupcakes.

Cupcake Tips

Butter

When recipes call for butter, whenever possible use fresh, unsalted butter. Salted butter is fine in a pinch, just be sure to adjust any salt levels down slightly. Avoid substituting margarine for butter in cupcake recipes.

Cupcake Tips

Frosting

Frostings should be a smooth, spreadable consistency. If the frosting is too soft, chill it in the refrigerator briefly. If the frosting is too hard, warm it to room temperature.

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