Lemon Cupcakes With Cream Cheese Icing |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I saw this recipe and made it the next day - it was a real treat for us because we all love the taste of lemons and it has a nice creamy frosting. They were so good they only lasted one day in our house! Ingredients:
18 ounces white cake mix |
1 cup water |
4 egg whites |
2 tablespoons vegetable oil |
3 ounces lemon flavor instant pudding and pie filling |
16 ounces confectioners' sugar |
8 ounces cream cheese, softened |
1/4 cup butter, softened (1/2 stick) |
2 tablespoons lemon juice |
Directions:
1. Preheat oven to 350 degrees. Beat cake mix with water, egg whites and oil. Add dry pudding mix and beat 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 paper-lined muffin tins.
2. Bake 21-24 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
3. Meanwhile, beat sugar, cream cheese, butter and lemon juice with electric mixer on low speed until well blended. Frost cupcakes.
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