Sunday, April 06, 2008

One More for the Sweet Spot



Lemon Cream Cheese Cupcakes!

Oh My!

Prep Time: 10 minutes
Total Time: 34 minutes
Makes: 24 servings,
one cupcake each
1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (16 oz.) powdered sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice

PREHEAT oven to 350ºF. Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric 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 wooden 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 electric mixer on low speed until well blended. Frost cupcakes.

4 comments:

a friend to knit with said...

YUMM! those look delicious.
anything lemon!

Leslie said...

oh yummo! lemon on this post and lemon on the last one too! mmmmmm I'm drooling!
~lesfitz

Suzelle said...

Oh my.............yum :)

Suzanne said...

Wow, they look so nice. Just need to figure out what Jell-o is over here!