Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Little Lemon Cupcakes

Kraft Memeber Recipe
previous photo
next photo
photo by:
Makes: 18 servings, 2 cupcakes each Total Time: 2 hr 10 min
Category: Desserts Sub Category: Cakes

what you need
  • 1 boxed vanilla cake mix
  • 1 bottle lemon extract, divided
  • 1 lemon
  • 1 tub Cool Whip Whipped Toppings
  • 2 ounces grated lemon peel
  • 36 mini cupcake liners
make it
1) Prepare cake mix according to directions. Add 2 Tbsp. lemon extract to the mix. Squeeze lemon and add the juice to the mix. Fill the 36 mini liners with even amounts of the batter, and bake according to package directions.

2) In a medium sized bowl, fold in 1 tub of Cool Whip Whipped Topping. Add in the remaining lemon extract to the whipped topping mixture; stir until well blended. Be sure to keep the thick consistency of the Cool Whip.

3) In a large plastic bag, put in the icing mix and push to one corner, simultaneously twisting the plastic bag. Remove the cupcakes from the oven and allow them to cool completely. After the cupcakes are fully cooled, snip off a corner of the frosting bag and swirl it over each cupcake. Top each cupcake with some of the grated lemon peel to garnish, and serve.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email