~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

oven to 350ºF.

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.

21 to 24 min. or until toothpick inserted in centers comes out clean.
Cool in pans 10 min.; remove to wire racks.
Cool completely.

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.

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