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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
- ¼ cup butter, softened
- 2 tablespoons lemon juice
- 3 ¾ cups icing sugar
Directions
Step 1
Heat oven to 350 degrees F.
Step 2
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.
Step 3
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.
Step 4
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.
Kraft Kitchens Tips
Substitute: Prepare using Philadelphia Light Brick Cream Cheese Spread.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 242 | |
| % Daily Value * | |
| Total Fat8g | 11% |
| Saturated Fat3g | 17% |
| Cholesterol17mg | 6% |
| Sodium257mg | 11% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber0g | 1% |
| Total Sugars34g | |
| Protein2g | |
| Vitamin C1mg | 3% |
| Calcium42mg | 3% |
| Iron0mg | 2% |
| Potassium37mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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