Lemon-Cream Cheese Cupcakes

photo by:kraft

These treats are all about the citrus zing: Moist lemon cupcakes are nestled under sweet cream cheese frosting with a tangy zest.

time

prep:

10 min

total:

1 hr 34 min

servings

total:

24 servings

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What You Need

pkg. (2-layer size) white cake mix

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

cup water

egg whites

Tbsp. oil

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

1/4

cup (1/2 stick) butter, softened

Tbsp. lemon juice

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.

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mlv428

posted:2/5/2009

These cupcakes were delicious! I ended up doing store-bought Creamy Lemon frosting because it sounded like the recipe frosting would be runny if not refrigerated (which these wouldn't have been). I'd love to make them again and give the cream-cheese lemon frosting a try. The cupcakes themselves were great and with the store bought lemon frosting - so yummy!

happykamper83

posted:2/2/2009

These were delicious! Because the icing recipe makes so much, I used a cream cheese frosting for both this cupcake recipe and a red velvet; there was enough for both batches plus some extra. You can make a basic icing batch, then divide it and add your flavorings--lemon for this recipe, vanilla for others, etc... The cupcakes made according to this recipe were moist and light, and I especially loved them just a bit chilled.

buzzlines

posted:1/31/2009

When made as directed the frosting was really runny. You need you use alot more powdered sugar in order for it to come out like the picture.

Carly1972

posted:1/8/2009

Wow. These were awesome! And, the icing stayed nice and soft even when refrigerated. Adding the lemon zest makes this cupcake even more yummy!!!

jakargel

posted:12/22/2008

I added the zest of one lemon to the frosting and one zest of lemon to the cake batter to give it more lemon flavor. I also added a little yello food coloring to the cake batter to appear more lemony.

asc139

posted:12/4/2008

The cupcakes were very refreshing! I was not sure about the icing when I tasted it by itself but it totally worked with the cupcakes and they were amazing!!

Fit4LifeQueen

posted:11/26/2008

Great recipe! Easy to whip up for a last minute dessert. Great for summer picnics!

mariejm

posted:11/22/2008

Was easy and fun project for the kids.

a cook

posted:11/11/2008

I made these cupcakes for a birthday and they were delicious!!

eckertv

posted:11/8/2008

I make this recipe all the time for different functions and receive compliments every time I make it, It's easy and doesn't taste like a boring box cake. I garnish my frosting with yellow sugar.