Lemon PHILLY Cupcakes Recipe - Allrecipes.com
Lemon PHILLY Cupcakes Recipe
  • READY IN hrs

Lemon PHILLY Cupcakes

Recipe by  

"Light, lemony cupcakes are frosted with a fresh-tasting icing made with cream cheese."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin cups.
  2. Bake 21 to 24 minutes or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
  3. Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2009

Oh my loveliness!!! This was so yummy I had everyone who tried them ask me to make them again. The only thing I did different from the recipe is add a TBS of lemon zest to the icing. Would highly recommend this cupcake for adults and children.

 
Most Helpful Critical Review
Jul 13, 2009

The cupcake itself was good but it didn't have much flavor to it, it just tasted like a regular yellow cake. The frosting was the problem with me, it made way too much and melted if you left it at room temperature instead of in the refrigerator (this might be because I used fat-free cream cheese so my review might be biased).

 
Jun 22, 2009

If you are looking for a cakey traditional cupcake... then this recipe is perfect and warrants 5 stars. Yet, I like cupcakes that gooey and moist. This one wasn't. It had that standard cake-like taste. I thought it would be a bit more moist because of the pudding filling. I added a tiny bit of lemon and vanilla extract in the batter, which made the flavoring of the cupcakes very tasty. Yet, the reason why I gave them four stars, was because of the frosting. The frosting was very very runny. I had to put it in the refrigerator to firm it up some more, as well as add some more sugar. If I make these another time, I may add some milk to the batter, and get rid of the butter in the frosting.

 
Mar 11, 2010

Fantastic! The cupcakes and the frosting are just bursting with lemon flavor. I will certainly be making these again. I followed the recipe exactly and they turned out great. Unlike others, I did not have any frosting left over at all, but that's probably because I piped rather than spread it on. Thanks! :)

 
Apr 20, 2009

The cake part of these is absolutely incredible. Everybody who ate them loved them so much! Ironically, what I didn't like about these is the flavor of the cupcake with the cream cheese frosting. I *love* cream cheese frosting but apparently not with a sweet lemon dessert. I will definitely make them again, but I think I will just try a regular white icing instead.

 
Sep 28, 2009

Made these a couple of days ago. I followed the directions and ingredients as stated in the recipe. The cupcake had a great subtle lemon taste. The cupcake texture was like a cake texture. It was not light and fluffy. But it still was good. The frosting was delicious, but for decorating the cupcakes, I would have liked it to be a little thicker/stiffer. All in all, I will make these again.

 
Jun 16, 2009

These cupcakes were amazingly moist!! Instead of box cake mix I made my white cake from scratch then added the package of lemon pudding- they turned out so delicious that I did not frost them as planned. I had no idea pudding came in so many flavors...I cannot wait to try out more combinations- thanks for a great idea!!

 
Apr 12, 2010

WOW! DELICOUS!!! Very moist! I topped the cupcakes with the zest from the lemons and they were absolutely beautiful....straight out of Martha Stuart. I made them for Easter...they were a total hit!

 

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Nutrition

  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 265 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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