Lemon Cream Cheese Cupcakes
Recipe: #8710
March 22, 2013
Categories: Cheese, Baby Shower, Birthday, Brunch, Easter, Fathers Day, Mothers Day, Picnic, Potluck, Sunday Dinner, Valentine's Day Oven Bake, Pudding Mix, Cake Mix, Cream Cheese, Kid's Lunches, Sugar, more
"this is a recipe I got from a co-worker who got it from a Kraft What's Cooking Magazine. She made a batch of these to share with us at work and we devoured them, sooo good!"
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (82.1 g)
- Calories 280.5
- Total Fat - 7.2 g
- Saturated Fat - 2.8 g
- Cholesterol - 9.7 mg
- Sodium - 241.2 mg
- Total Carbohydrate - 52.7 g
- Dietary Fiber - 0.2 g
- Sugars - 40.8 g
- Protein - 1.8 g
- Calcium - 65.9 mg
- Iron - 0.7 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 Fahrenheit.
Step 2
Beat cake mix, dry pudding mix, water, egg whites and oil in a large bowl with electric mixer on low speed until moistened.(Batter will be thick).
Step 3
Beat on medium speed 2 mins.
Step 4
Spoon batter evenly into 24 paper-lined muffin cups.
Step 5
Bake 21 to 24 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 mins; remove to wire racks.
Step 6
Cool completely.
Step 7
Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended.
Step 8
Frost cupcakes.
Step 9
Jazz it up:Stir in 1 teaspoon grated lemon peel into frosting mixture and garnish with additional grated lemon peel.
Tips
No special items needed.
0 Reviews
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