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  1. #1

    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.
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    Last edited by LariP; 01-20-2013 at 06:20 PM.

  2. #2
    Senior Member
    Join Date
    Feb 2011
    Location
    Milwaukee, Wisconsin, United States
    Posts
    558

    Re: Lemon-Cream Cheese Cupcakes




    Those sound Yummy!

  3. #3

    Re: Lemon-Cream Cheese Cupcakes




    Cant go wrong with cream cheese.

  4. #4

    Re: Lemon-Cream Cheese Cupcakes




    think I will make these for Sunday's desert

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