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Lemon Cream Cheese Cupcakes

These have a light lemon flavor. This really makes a lot of frosting so you may want to cut the frosting recipe in half. On the other hand, the frosting is so good, you might want to use the extra frosting as a dip for fruit. From kraft.

Steps

Preheat oven to 350f.
Beat cake mix , dry pudding mix , water , egg whites and oil in large bowl with electric mixer on low speed until moistened.
Beat on medium speed 2 minute spoon batter evenly into 24 paper-lined 2-1 / 2-inch muffin cups.
Make sure to fill them pretty high because the cupcakes do not rise much.
Bake 21 to 24 minute or until wooden toothpick inserted in centers comes out clean.
Cool in pans 10 min.
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.

Ingredients

white cake mix, lemon flavor instant pudding and pie filling, water, egg whites, oil, powdered sugar, philadelphia cream cheese, butter, lemon juice, lemon peel