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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    1 hr 45 mins


  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.
Kitchen-Friendly View

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 02, 2014

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!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • 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.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

PHILLY Buffalo Chicken Dip

See how to put a quick-and-easy twist on buffalo wings.

Spring Mini Cheesecake

These individual desserts are as fun as they are delicious.

PHILADELPHIA Classic Cheesecake

See how to make a rich and creamy New York-style cheesecake.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States