Lemon-Cream Cheese Cupcakes

These moist cupcakes made with lemon pudding are topped with lemony cream-cheese frosting.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 242 Calories

Ingredients

• 2 tablespoons lemon juice
• 4 egg whites
• 1 cup water
• ¼ cup butter, softened
• 2 tablespoons vegetable oil
• 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
• 3 ¾ cups icing sugar
• 1 (18.25 ounce) package (2-layer size) white cake mix
• 1 (3.4 ounce) package Jell-O Lemon Instant Pudding

Recipe Instructions

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.