Recipe by Philadelphia Cream Cheese
"These moist cupcakes made with lemon pudding are topped with lemony cream-cheese frosting. "
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1 (18.25 ounce) package
(2-layer size) white cake mix
1 (3.4 ounce) package
Jell-O Lemon Instant Pudding
1 (250 g) package
Philadelphia Brick Cream Cheese, softened
3 3/4 cups
This recipe is great! The only modification I made was using a lemon cake mix because my husband likes his lemon cake lemony!! In my oven 20 minutes was perfect. The cupcakes were very light and moist and the icing was just right too!
These taste great, however the cook time is WAY off! First of all, I only got 12 small cupcakes out of this, not 24. If the recipe is for mini cupcakes, it should say so. Secondly, it only made 12 but they were all burnt at the bottom after 21 minutes cook time. I will definitely make these again as they are so easy and have a good flavor, but I'm definitely changing the cook time.
The sponge was great. The icing however left little to be desired.
I made these and they came out perfect. If you let the eggs come to room temperature, it will make a huge difference to the recipe. I did a lemon filling and it was even better with a layer of rasberry seedless jam and it was the best.
These are seriously some of the best cupcakes and best frosting we have ever had. And they came out looking fantastic! The frosting is perfect for piping, holding its shape just great. I could not have been happier with this recipe and will for sure be making it again!
These came out great for my neices birthday.
Light, fluffy and delicious
I have made these several times, both as cupcakes and 9 inch rounds and they have been a huge hit every time. I especially love the icing, I spread the leftover on graham crackers and it is delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon-Cream Cheese Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 76
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