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Lemon Cream Cheese Cupcakes

Contributed by: Heidi Miller, an ECE member from Foley, MN       


1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O lemon flavor
           instant pudding
1 cup water
4 egg whites
2 T. vegetable oil
1 pkg. (16 oz.) powdered sugar
1 pkg. (8 oz.) cream cheese, softened
cup butter
2 T. lemon juice

Heat oven to 350F. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. Batter will be thick. Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined 2-1/2 inch muffin cups. Bake 21 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, remove to wire racks. Cool completely.

Meanwhile, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.

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