The Best Recipes: Lemon-Cream Cheese Cupcakes

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Lemon-Cream Cheese Cupcakes

"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
• 1/4 cup butter, softened
• 2 tablespoons lemon juice
• 3 3/4 cups icing sugar

Instructions :

Prep : 15M	Cook : 24M	Ready in : 1H39M

• 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.

Notes :

• Substitute: Prepare using Philadelphia Light Brick Cream Cheese Spread.
• Special Extra: Add 1 tsp. lemon zest to frosting before spreading onto cupcakes. Garnish each cupcake with a small twist of lemon peel.

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