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Lemon-Cream Cheese Cupcakes

Lemon-Cream Cheese Cupcakes recipe
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.
10 min
1 hr 14 min
24 servings
Magazine Acquisition
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This recipe was great; just remember to let the icing cool before putting it on the cup cakes lol! Delicious.
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 husband said it was his new fav and already requested them for his b-day!
Very good and easy to make. I made it for Easter and everyone loved it.
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.
I used a gluten-free cake mix to make this recipe and it turned out great! We'll be adding this to our dessert making rotation, that is for sure! They are light and delicious!! A big hit at our party today!
I was all set to give this recipe a poor rating, I made them today, and they all came out like hockey pucks, the batter was super stiff, but it says it will be stiff, so I figured it was o.k. It wasn't until just now that I re-read the recipe, I had forgotten to put in the cup of water! I will try it again, because it has so many good reviews.
LOVED LOVED LOVED these cupcakes. Def add the zest to the icing..and I added some lemon juice to the cake mix as well...measured 2T for the icing and put the rest of the juice from one lemon in cake. Don't know why so many said frosting was runny...mine was nice and creamy and a great consistency. Frosting and icing are different. YUMM!
Made these for my daughter's baby shower and they were wonderful!
love this recipe,made it into a loaf cake,was easy to slice.
FABULOUS! Made these THREE times in the past week since seeing them in the magazine! Mini's for bakesale, then full size & just made as a cake! Love the angel-food lightness of the cupcake; added 1/4 cup lemon juice to cake for stronger lemon flavor & sprinkled shredded coconunt on 1/2 the cupcakes & the cake. I made DOUBLE the icing (!) so freezing the remaining half for future use. Will try the chocolate, bundt versions as others suggested. VERY VERSATILE & A DEFINITE KEEPER!
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