lemon-cream cheese cupcakes

Ingredients

• Servings: 24
• 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
• 1/4 cup butter, softened
• 2 tablespoons lemon juice
• 3 3/4 cups icing sugar

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 39 mins


• heat oven to 350 degrees f.
• 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.
• 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.
• beat cream cheese, butter and lemon juice in large bowl with mixer until well blended. gradually add sugar, beating well after each addition. spread cupcakes.