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Lemon-Cream Cheese Cupcakes
Ingredients
- 1 pkg white cake mix
- 1 pkg (4 serve) lemon Jello instant pudding and pie filling
- 1 cup water
- 4 egg whites
- 2 TBSP oil
- 1 pkg (16 oz) powdered sugar
- 1 pkg (8 oz) Cream Cheese, softened
- 1/4 cup butter, softened
- 2 TBSP lemon juice
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Directions
- Preheat oven to 350 degrees.
- Beat cake mix, dry pudding mix, water, egg whites, and oil in a large bowl with electric mixer on low speed until moistened. Batter will be thick. Beat on medium speed 2 minutes. Spoon batter evenly into 24 paperlined muffin cups.
- Bake 21-24 minutes or until toothpick comes out clean. Cool in pans 10 minutes, remove to wire racks and cool completely.
- Beat sugar, cream cheese, butter, and juice with electric mixer on low speed until well blended, frost cupcakes.
- Stir 1 tsp grated lemon peel into frosting mixture. Garnish with additional grated lemon peel.
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