Lemon cream cheese cupcakes

Frosted with luscious, fluffy cream cheese icing. These cupcakes are so easy to make. This preparation takes 10min. The total time including cooking is 1 hour 35minutes.

What you need:

1 pkg. of white cake mix (2 layer size)

1 pkg. of Jell-o lemon instant pudding (4 serving size)

1 cup of water

4 eggs whites

2 tablespoons of oil

3 3/4 cups of icing sugar

1 pkg. 250g. of Philadelphia brick cream cheese, softened

1/4 cup of butter, softened

2 tablespoons of lemon juice

Preheat the oven to 350F. Beat the cake mix, dry pudding mix, water, eggs whites and oil in a large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper lined muffin cups.

Bake 20 to 25 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans for 10 minutes and remove to wire racks. Cool completely.

Meanwhile, beat the sugar, cream cheese, butter and lemon juice with electric mixer on low speed until it is well blended. Frost the cupcakes.

Jazz it up, stir 1 tablespoon grated lemon peel into frosting mixture. Garnish with additional grated lemon peel.

This preparation makes 24 servings.