Thread: Lemon-Cream Cheese Cupcakes

1 package (2 layer size) white cake mix
1 package (4 serving size) JELL-O Lemon flavor Instant Pudding & Pie filling
1 cup of water
4 egg whited
2 tablespoons oil
1 package (16 ouces) powdered sugar
1 packege (8 ounces PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons lemon juice

Preheat oven to 350. 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 minutes. Spoon batter evenly in 24 paper-lined 2 1/2 inch muffin cups.

Bake 21 to 24 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 minutes; 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.