These moist cupcakes made with lemon pudding are topped with lemony cream-cheese frosting.
Original recipe makes 24 cupcakes
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
1/4 cup butter, softened
2 tablespoons lemon juice
3 3/4 cups icing sugar
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PREP
15 mins
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READY IN
1 hr 39 mins
Directions
- 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.
Nutrition
Calories: 242 kcal
Carbohydrates: 40.8 g
Cholesterol: 17 mg
Fat: 8.4 g
Fiber: 0.2 g
Protein: 2.3 g
Sodium: 257 mg