~Cookin' In The Kitchen Since 2003~

Tuesday, October 12, 2010

Lemon Cream Cheese Cupcakes

1 pkg. white cake mix
1 pkg. {3.4 oz.} Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. {8 oz.} Cream Cheese, softened
1/4 cup {1/2 stick} butter, softened
2 Tbsp. lemon juice
1 pkg. {16 oz.} powdered sugar

{HEAT}
oven to 350ºF.

{BEAT}
first 5 ingredients in large bowl with mixer on low speed until 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 centers comes out clean.
Cool in pans 10 min.; remove to wire racks.
Cool completely.

{BEAT}
cream cheese, butter and juice with mixer until well blended.
Gradually add sugar, beating on low speed after each addition until well blended.
Spread onto cupcakes.

No comments: