Comida Kraft
Recipe Box

Lemon-Cream Cheese Cupcakes

4.5
(232) 207 Reviews
Prep Time
10
min.
Total Time
1
hr.
14
min.
Servings

24 servings

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

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Beat first 5 ingredients in large bowl with mixer until blended. (Batter will be thick.) 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 lemon juice in large bowl with mixer until blended. Gradually beat in sugar until blended. Spread onto cupcakes.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Special Extra

Blend 1 tsp. lemon zest into frosting before spreading onto cupcakes.

How to Store

Keep refrigerated.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 220
% Daily Value
Total fat 7g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 250mg
Carbohydrate 39g
Dietary fiber 0g
Sugars 29g
Protein 2g
   
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • ScantC |

    My favorite cupcake yet! I only cooked them for 19 minutes and they came out moist. also I filled them with some lemon crème ( found on the baking isle with the other pie fillings). I have made these for 3 different gatherings and get lots of compliments every time. I have made them the night before and day of. I do recommend taking them out of the fridge about 30 minutes before serving if you want a softer cupcake.

  • Mskarema |

    We did not enjoy, the flavor was there but the feeling of the cupcake was thick. It was not light, fluffy, and moist. Its my thought that the pudding mixture contributed to it. I love lemon and was disappointed in it. We did not eat all the cupcakes and thats hard to do with 4 kids in the house. Will not make again.

  • MeaganTeal |

    I made these for work, and they are very good. Light, and creamy! i used the low fat cream cheese to reduce the calories.

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