Lemon Cream Cheese Cupcakes

I'm about to go pick up my sister from the airport, but I'm grabbing a cupcake uh, healthy vegetable on the way out the door : )

This recipe is courtesy of KraftFoods.com

Lemon Cream Cheese Cupcake

CUPCAKES

1 pkg (2 layer) White Cake mix

3.4 oz Lemon Instant Pudding mix

1 c. Water

4 Egg Whites

2 T. Vegetable/Canola Oil

1 t. Fresh Lemon Zest (optional, enhances lemon flavor)

Directions:

Beat cake mix, pudding mix, water, egg whites, and oil in mixer on low speed until moistened.

Beat on medium speed 2 minutes. Spoon into 24 lined 2.5 in muffin cups.

Bake at 350° for 21-24 minutes. Cool in pan ten minutes then move to cooling racks.

FROSTING

16 oz. Powdered Sugar

8 oz. Cream Cheese, softened

¼ c. Butter, soft

2-3 T. Lemon Juice

1 t. Fresh Lemon Zest (optional, enhances lemon flavor)

Directions:

Mix all on low speed until well blended.

Note:

Do not attempt to make frosting thicker by adding more powdered sugar. This works for other frostings, but the butter in this frosting makes it a smooth frosting. Additional powdered sugar makes the frosting almost sickly sweet.

Buy a fresh lemon. You will get enough juice and have fresh zest for flavor and garnish.

Substitute : Prepare using PHILADELPHIA Neufchatel Cheese.

Calories 240

Fat 9g

Carbs 40g

Protien 2g

Calcium 6%