How To Make Lemon-Cream Cheese Cupcakes
Sweet and moist, these cream cheese cupcakes serve classic baked goodies, made with white cake mix and lemon pudding, for a tangy dessert!
Serves:
Ingredients
- 1pkgwhite cake mix
- 1pkgjell-o® lemon flavor instant pudding
- 1cupwater
- 4egg whites
- 2tbspoil
- 1pkgphiladelphia® cream cheese
- ¼cupbutter
- 2tbsplemon juice
- 1pkgpowdered sugar
Instructions
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Heat oven to 350 degrees F.
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Beat the first 5 ingredients in a large bowl with mixer on low speed until moistened. Beat on medium speed for 2 minutes.
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Spoon into 24 paper-lined muffin cups.
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Bake for 21 to 24 minutes or until toothpick inserted in centers comes out clean.
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Cool in pans for 10 minutes; remove to wire racks. Cool completely.
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Beat the cream cheese, butter, and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.
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Serve and enjoy.
Nutrition
- Calories: 137.85kcal
- Fat: 6.69g
- Saturated Fat: 2.34g
- Trans Fat: 0.18g
- Monounsaturated Fat: 2.54g
- Polyunsaturated Fat: 1.35g
- Carbohydrates: 18.08g
- Fiber: 0.27g
- Sugar: 12.69g
- Protein: 1.72g
- Cholesterol: 8.98mg
- Sodium: 165.93mg
- Calcium: 47.27mg
- Potassium: 42.83mg
- Iron: 0.34mg
- Vitamin A: 29.16µg
- Vitamin C: 1.84mg
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