Lemon-Cream Cheese Cupcakes
What You Need1 pkg. (2-layer size) white cake mix1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding1 cup water4 egg whites2 Tbsp. oil1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened1/4 cup (1/2 stick) butter, softened2 Tbsp. lemon juice1 pkg. (16 oz.) powdered sugar
HEAT oven to 350ºF.
BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
BEAT cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.
Kraft Kitchens TipsSubstitutePrepare using PHILADELPHIA Neufchatel Cheese.Special ExtraBlend 1 tsp. lemon zest into frosting before spreading onto cupcakes.This recipe looked so good in the Kraft.com email I received I just had to share it!