I made these cupcakes yesterday. They are so good. They hold together better than a normal cupcake. We all enjoyed them.
Lemon-Cream Cheese Cupcakes
1 pkg. white cake mix
1 pkg. (4-svg size) lemon flavor instant pudding filling
1 c. water
4 egg whites
2 T. oil
1 (16 oz.) pkg powdered sugar
1 (8 oz.) pkg cream cheese, softened ( I used lite)
1/4 c. (1/2 stick) butter, softened
2 T. lemon juice
Preheat oven to 350*. Beat cake mix, dry pudding mix, water, egg whites and oil in a large bowl with mixer on low speed until moistened. (Batter will be thick). Beat on med speed 2 min. Spoon batter evenly into 24 paper-lined 2 1/2 in. muffin cups. Bake 21-24 min. Cool in pan 10 min. Remove and cool completely. Meanwhile, beat sugar, cream cheese, butter and lemon juice with mixer until well blended. Frost cupcakes.
1 comment:
I saw those on the cover of the magazine, now I really have to try them. Yummy!
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