Prepare cake batter and bake as directed on package for cupcakes, beating dry pudding mix and 1 tsp. lemon zest into the batter before spooning into prepared muffin cups. Cool completely. Remove cupcakes from pans.
Whisk sour cream, sugar and remaining lemon zest in large bowl until blended. Stir in COOL WHIP.
Spread onto cupcakes.
Prepare using COOL WHIP LITE Whipped Topping, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Chocolate Cream Cake
Prepare recipe as directed, omitting the lemon zest, and using a chocolate cake mix and 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding. Garnish with fresh berries just before serving, if desired.
Prepare using a white cake mix.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.