Recipe 910 - Lemon Cream Cheese Cupcakes
Recipe 910 - Lemon Cream Cheese Cupcakes
(by Shirley McNevich)
1 box Duncan Hines white cake mix
1 - 3.75oz. box Jell-O lemon INSTANT pudding/pie filling
1 cup water
4 egg whites
2 TBSP canola oil
1 - 16oz. box Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese (softened)
1/2 stick softened butter
2 TBSP lemon juice
In a mixer add cake mix, dry pudding mix, water, egg whites and oil--beat on low until moist, then beat on medium for 2 minutes. Spoon batter into cupcake liners in cupcake/muffin pans (2/3 full each). Bake at 350 degrees for 21-24 minutes--test with a toothpick for doneness. Cool cupcakes completely. Frosting: in a mixer add cream cheese, butter and lemon juice--beat. Slowly add the powdered sugar--beat until smooth and creamy. Frost the cupcakes--keep refrigerated.
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Other Recipes:
- 940 - Easy Cheddar Biscuits
- 948 - Creamy Butterscotch Fudge
- 851 - Apple Cranberry Crisp
- 981 - Banana Cheesecake
- 923 - Chocolate Marshmallow Pie
- 967 - Cream Cheese Macaroon Cookies
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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