Lemon PHILLY Cupcakes

Lemon PHILLY Cupcakes

16

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

1 h 45 m servings 235 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

16
  1. 23 Ratings

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Most helpful positive review

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 highl...

Most helpful critical review

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 ...

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 highl...

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...

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 di...

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 frosti...

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 ...

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. I...

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...

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 ju...

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 h...