Recipe by PHILADELPHIA Cream Cheese
"Light, lemony cupcakes are frosted with a fresh-tasting icing made with cream cheese."
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(2-layer size) white cake mix
1 pkg. (4 serving size)
Jell-O Lemon Instant Pudding
3 3/4 cups
1 (250 g) package
Philadelphia Light Brick Cream Cheese, softened
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.
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).
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.
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! :)
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.
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.
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!!
I made these this morning and wow! They are delicious! I made a few adjustments...I used original cream cheese, I'm not a fan of light. I added a teaspoon of vanilla and a tablespoon of lemon juice to the cupcake batter and an extra teaspoon of vegetable oil. The cake was amazing! To the frosting I added another 1/2 cup of powdered sugar to thicken it a bit which is necessary if you want the frosting to stay on the cupcakes. I also piped the frosting on instead of spread it. There is extra frosting but I used it as dip for fresh strawberries I had on hand. Delicious cupcakes! Strongly recommend it!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon PHILLY Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 63
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