Comida Kraft
Recipe Box

Lemon-Cream Cheese Cupcakes

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

Tap or click steps to mark as complete

  • 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
Total fat 7g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 250mg
Carbohydrate 39g
Dietary fiber 0g
Sugars 29g
Protein 2g
% Daily Value
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

Lemon-Cream Cheese Cupcakes is rated 4.5 out of 5 by 10.
  • 2016-07-30T09:40CST
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  • loc_en_US, sid_109591, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from Hi All, I am a cupcake queen and this recipe is very easy to make and everyone raves about them... Hi All, I am a cupcake queen and this recipe is very easy to make and everyone raves about them especially men! It's a perfect Spring/Summer (4th of July especially) treat. One of my friends made it for a BBQ and then I snagged her recipe and now it's a favorite. I love how the white cake mix isn't so sweet but almost like angel food consistency and the frosting with lemon adds zest! You can't just eat one! The only negative thing I can say about this recipe is: 1) Everytime I make this recipe I end up making 15 cupcakes instead of 24 and I end up with more frosting at the end. I personally love my cupcakes to fulfill the top and not 1/2 way. I can suggest to make a double batch if you want since they go pretty fast anyhow! Enjoy! I think I am going to make these again for my husband's men's BBQ next weekend. They are so good and he requested it. lol
Date published: 2012-07-05
Rated 5 out of 5 by from My favorite cupcake yet! 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.
Date published: 2015-04-05
Rated 5 out of 5 by from After reading various reviews, I decided to change this up a little. After reading various reviews, I decided to change this up a little. Substituted 3 whole eggs instead of egg whites and added 1/4 cup more water. These cupcakes turned out fabulous! The frosting was delicious also. For those new to making frostings, try adding 1/2 the liquid called for and then gradually add the rest as needed. Weather conditions can change how much liquid you will need! I know, strange, lol.
Date published: 2013-04-04
Rated 5 out of 5 by from Yum, Yum, and YUM! Yum, Yum, and YUM!!!! This has become an all time favorite for my friends and family. I actual get asked to make and bring these cupcakes. The texture is more of an angel food cake and you can make this as zesty as you like by adding more or less lemon zest/juice. I will continue to make these over and over. Kraft.com, you ROCK.
Date published: 2013-09-06
Rated 2 out of 5 by from We did not enjoy, the flavor was there but the feeling of the cupcake was thick. 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.
Date published: 2014-04-29
Rated 5 out of 5 by from These cupcakes were awesome. These cupcakes were awesome. I LOVED the texture. I followed the recipe for the cupcakes but went easy on the lemon juice for the frosting, adding it gradually and stopping when I reached the desired consistency. I didn't get 24 cupcakes, just about 19. I will be making them not just again but often!
Date published: 2013-04-08
Rated 4 out of 5 by from This was my first time ever baking cupcakes. This was my first time ever baking cupcakes. I was impressed with the lemony taste. I think I added too much lemon juice to the icing as it was a tad bit runny, but tasted great. Hope my daughter likes them.
Date published: 2012-06-25
Rated 4 out of 5 by from I made these for work, and they are very good. I made these for work, and they are very good. Light, and creamy! i used the low fat cream cheese to reduce the calories.
Date published: 2014-03-11
  • 2016-07-30T09:40CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_2, tr_8
  • loc_en_US, sid_109591, PRD, sort_relevancy
  • clientName_khcrm

K:35512v8:109591

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