Friday, January 23, 2009
Lemon Cream Cheese Cupcakes
I made these awhile back just for fun, and they were marvelous. The frosting was to die for. I will never make them again because I will eat too many. Great for a pot luck!
1 pkg. (2-layer size) white cake mix 1 pkg.
3.4 oz. JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (16 oz.) powdered sugar
1 pkg. (8 oz.) Cream Cheese, softened
1/2 stick butter, softened 2 Tbsp. lemon juice
HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch 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.
MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.
Thanks to KraftFoods.com for this receipe.