Sunday, October 3, 2010

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

Lemon Cream Cheese Cupcake

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)


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.

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)


Mix all on low speed until well blended.

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%

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