Description
These moist cupcakes made with lemon pudding are topped with lemony cream-cheese frosting.
Ingredients
- 1 (18.25 ounce) package (2-layer size) white cake mix
- 1 (3.4 ounce) package Jell-O Lemon Instant Pudding
- 1 cup water
- 4 egg whites
- 2 tablespoons vegetable oil
- 1 (250 g) package Philadelphia Brick Cream Cheese, softened
- ¼ cup butter, softened
- 2 tablespoons lemon juice
- 3 ¾ cups icing sugar
Instructions
- Heat oven to 350 degrees F.
- Beat first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
- Bake 21 to 24 min. or until toothpick inserted in centres 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 well blended. Gradually add sugar
- beating well after each addition. Spread onto cupcakes.
Prep Time: 15 mins
Total Time: 1 hr 39 mins
Servings: 24