Lemon-Cream Cheese Cupcakes

Lemon-Cream Cheese Cupcakes

1 hr 34 min

prep

10 min

servings

24 servings

What You Need

1 pkg. (2-layer size) white cake mix

1 pkg.  (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

1 cup water

4   egg whites

2 Tbsp. oil

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup (1/2 stick) butter, softened

2 Tbsp.  lemon juice

1 pkg. (16 oz.) powdered sugar

Make It

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 Tips

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Special Extra

Blend 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!