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Prepare using PHILADELPHIA Neufchatel Cheese.
Blend 1 tsp. lemon zest into frosting before spreading onto cupcakes.
* 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.
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.
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.
I made these for work, and they are very good. Light, and creamy! i used the low fat cream cheese to reduce the calories.