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Lemon-Cream Cheese Cupcakes Recipe

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This recipe for Lemon-Cream Cheese Cupcakes, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Sutton
Added: Friday, August 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
(1) pkg. (2-layer size) white cake mix
(1) pkg. (4-serving size) Jell-O Lemon Flavor Instant Pudd. & Pie Filling
(1) cup water
(4) eggs whites
(2) Tbsp. oil
(1) pkg. 16-oz. powdered sugar
(1) pkg. 8-oz. Philadelphia cream cheese (soft)
1/4 cup (1/2 stick) butter, softened
(2) Tbsp. lemon juice

Directions:
Directions:
Preheat oven to 350. Beat cake mix, dry pudd. mix, water, egg whites, and oil in a lg. mixing bowl with an electric mixer on low speed until well moistened, (Batter will be thick). Beat on med. speed for 2 minutes. Spoon batter evenly into 24 paper-lined, 2 & 1/2 inch muffin cups. Bake 21-24 min. or until a wooden toothpick inserted in the center comes out clean. Cool in pans for 10 min. and and remove from pans. Meanwhile, beat sugar, cream cheese, butter and lemon juice with an electric mixer on low speed until well blended. Frost cupcakes with luscious, fluffy cream cheese frosting. Makes 24 servings.

 

 

 

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