Lemon-Cream Cheese Cupcakes – a delicious recipe with white cake, water, egg whites, oil, powdered sugar, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Beat cake mix, dry mudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened.
3
(Batter will be thick.
4
).
5
Beat on medium speed 2 minutes.
6
Spoon batter evenly into 24 paper-lined 2 1/2 inch muffin cups.
7
Bake 21 to 24 minutes or until wooden toothpick inserted in centers comes out clean.
8
Cool in pans 10 minutes; remove to wire racks.
9
Cool completely.
10
Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended.
11
Frost cupcakes.
12
If desired, you may garnish each frosted cupcake with grated lemon peel and/or stir in 1 tsp grated lemon peel into frosting prior to frosting cupcakes.
503
kcal
Calories
37
g
Fat
30
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 1/4 ounce) package white cake mix, 1 (3 1/2 ounce) package instant lemon pudding mix, 1 cup water, 4 egg whites, and more.
Yes, Lemon-Cream Cheese Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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