Wednesday, August 10, 2011

Lemon Cream Cheese Cupcakes

One of my favorite cake flavors is lemon. The frosting in this recipe is a creamy and light and just perfect with the lemon altered white cake mix. Super easy and fantastic results.


1 package (2-layer size) white cake mix
1 (3.4 ounce) package JELL-O Lemon Flavor Instant Pudding
1 cup water 4 egg whites
2 tablespoons vegetable oil
1 (16 ounce) package powdered sugar
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1/4 cup butter
2 tablespoons lemon juice
yellow food coloring (optional)


Heat oven to 350 degrees F. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch 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.

Meanwhile, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Add a few drops of food coloring until you reach desired color. Frost cupcakes.