Sunday, September 28, 2008

Lemon Cream Cheese Cupcakes

Prep Time:
10 minTotal Time:
1 hr 34 minMakes:
Makes 24 servings, 1 cupcake each.

What You Need
1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (16 oz.) powdered sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice

Make It
HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.

BAKE 21 to 24 min. or until 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 mixer on low speed until well blended. Frost cupcakes.

Kraft Kitchens Tips
Prepare as directed, using PHILADELPHIA Neufchatel Cheese.
Special Extra
Stir 1 tsp. lemon zest into frosting mixture.

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