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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roehrig13

posted:7/9/2011

These were the funkiest looking cupcakes I ever made!! They came out of the oven very uneven and then they shrank as they cooled. They do taste very good though. I was glad that I made them for my family and not for guests or a bake sale since they looked so weird.

mom2twinshi50

posted:6/23/2011

Easy to make, difficult to stop eating. The yummiest cupcake EVER! Kids and adults will LOVE the taste of this cupcake!

a cook

posted:6/22/2011

They were just OK. I wouldn't make them again.

a cook

posted:6/6/2011

These cupcakes were Delicious !! loved them !!

shaynesmom26

posted:6/5/2011

I was having a hard time with the cupcakes being dry, so i made it as a cake and it was better.

Pastrylady02

posted:5/9/2011

The best thing about this cupcake is the icing. It is really good, with two tablespoons of lemon juice and lemon zest. The cupcake is terrible! I was reluctant to use box cake mix. I will not make this again.

ajway

posted:5/4/2011

This recipe was great; just remember to let the icing cool before putting it on the cup cakes lol! Delicious.

danashearin

posted:4/27/2011

DELICIOUS!!! Made them for Easter and they were a huge hit. The batter is thick when mixing (so glad they warned me) which does produce a cupcake that is more dense (like pound cake). We kept our cakes in the refrig so they icing did not become to runny for us. We loved them...my husband said it was his new fav and already requested them for his b-day!

GUDULU

posted:4/26/2011

Very good and easy to make. I made it for Easter and everyone loved it.

a cook

posted:4/25/2011

We made these cupcakes for a BBQ we had the day before Easter. The texture was course and dry...not light, moist and fluffy as we like our cupcakes. Did not care for the frosting either. Would definitely NOT make this recipe again.