Lemon Cream Cheese Cupcakes
I'm not usually a huge lemon fan, but these, paired with the cream cheese frosting, have just the perfect amount of lemon!
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice
1 pkg. (16 oz.) powdered sugar
Heat oven to 350.
Beat first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined 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.
Beat cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. (I used more than 16 oz of powdered sugar)
Spread onto cupcakes.