1 pkg. white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 TBS. oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 TBS lemon juice
1 pkg. (16 oz.) powdered sugar
Procedure: Preheat your oven to 350ºF.
Procedure: Preheat your oven to 350ºF.
Mix the cake mix, jello,water, eggs and oil until it's blended well.
(The batter should be thick) Use a spoon to fill into cupcake lined muffin tins. Bake for about 20-25 minutes or until toothpick comes out clean.
Cool in the pans for about 10 minutes then, move to wire racks and cool completely.
You want to beat the cream cheese, butter and lemon juice until it's well blended.Then, gradually add sugar and beat until smooth. Spread onto cupcakes. Zest a little bit of lemon for color and beauty if you'd like. (not too much zest tho... you don't want tart cupcakes)
(The batter should be thick) Use a spoon to fill into cupcake lined muffin tins. Bake for about 20-25 minutes or until toothpick comes out clean.
Cool in the pans for about 10 minutes then, move to wire racks and cool completely.
You want to beat the cream cheese, butter and lemon juice until it's well blended.Then, gradually add sugar and beat until smooth. Spread onto cupcakes. Zest a little bit of lemon for color and beauty if you'd like. (not too much zest tho... you don't want tart cupcakes)
