Lemon-Cream Cheese Cupcakes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Frosted with luscious, fluffy cream cheese frosting, these mini cakes couldn't be easier to make.
Ingredients
1 package white cake mix
1 package Jell-O® Lemon Flavor Instant Pudding
1 c. water
4 egg whites
2 tbsp. oil
1 package Philadelphia® Cream Cheese
1/4 c. butter
2 tbsp. lemon juice
1 package powdered sugar
Instructions
Heat oven to 350 degrees F.
Beat first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon into 24 paper-lined muffin cups.
Bake 21 to 24 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; 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. Spread onto cupcakes. Variation: Substitute Philadelphia® Neufchâtel Cheese for the cream cheese; prepare as directed. Variation: For a special extra touch, blend 1 teaspoon lemon zest into frosting before spreading onto cupcakes. Each serving provides: 0. 5g trans fat, 4%DV vitamin A, 0%DV vitamin C, 6%DV calcium, and 0%DV iron.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment