Name: Lemon-Cream Cheese Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: (2-layer size) white cake mix - 1 (18.25 ounce) package; Jell-O Lemon Instant Pudding - 1 (3.4 ounce) package; Water - 1 cup; Egg whites - 4; Vegetable oil - 2 tablespoons; PHILADELPHIA Brick Cream Cheese, softened - 1 (250 g) package; Butter, softened - ¼ cup; Lemon juice - 2 tablespoons; Icing sugar - 3 ¾ cups

Ingredients for - Lemon-Cream Cheese Cupcakes

1. (2-layer size) white cake mix 1 (18.25 ounce) package

2. Jell-O Lemon Instant Pudding 1 (3.4 ounce) package

3. Water 1 cup

4. Egg whites 4

5. Vegetable oil 2 tablespoons

6. PHILADELPHIA Brick Cream Cheese, softened 1 (250 g) package

7. Butter, softened ¼ cup

8. Lemon juice 2 tablespoons

9. Icing sugar 3 ¾ cups

How to cook deliciously - Lemon-Cream Cheese Cupcakes

1 . Stage

Heat oven to 350 degrees F.

2 . Stage

Beat first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.

3 . Stage

Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

4 . Stage

Beat cream cheese, butter and lemon juice in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes.