Lemon-Cream Cheese Cupcake

Mike’s parents came over for Easter and I had been looking for a nice light dessert since we were eating earlier in the day.  (Maybe I was hoping a Spring recipe might actually bring about some Spring weather, too!)  I’m a big fan of cupcakes at the moment also, as Josh is in his “I can do it myself” phase.  He easily (and quickly) fed himself this one!  *This recipe came from the latest Kraft Food and Family Magazine (Spring 2008).

Lemon-Cream Cheese Cupcakes

1 pkg. white cake mix

1 pkg. (4 serving size) lemon flavor instant pudding and pie filling

1 cup water

4 egg whites

2 tbsp. oil

16 oz. powdered sugar

8 oz. cream cheese, softened

1/4 c. butter, softened

2 tbsp. lemon juice

 Preheat oven to 350.  Beat cake mix, dry pudding mix, water, egg whites, and oil in large bowl with electric mixer on low speed until moistened.  (Batter will be thick.)  Beat on medium speed for 2 minutes.  Spoon batter evenly into 24 paper lined muffin cups.  Bake for 21024 minutes or until wooden toothpick inserted in center comes out clean.  Remove to wire racks and cool completely.  Meanwhile, beat sugar, cream cheese, butter, and juice with electric mixer until well blended.  Frost cupcakes.

~ by The O'Briens on March 25, 2008.