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Lemon-Cream Cheese Cupcakes 23

Lemon-Cream Cheese Cupcakes

"Perfect for a potluck or summer picnic, these easy cupcakes and creamy frosting are delicately flavored with lemon."
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1 h 34 m servings 235 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Ready In

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


  • Substitute: Prepare as directed, using PHILADELPHIA Neufchatel Cheese.
  • Special Extra: Stir 1 tsp. lemon zest into frosting mixture.

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Read all reviews 115
  1. 148 Ratings

Most helpful positive review

I made these to take to the teachers tomorrow for Teacher Appreciation Day :) They turned out great and are very pretty, too :) I followed the directions exactly. the only thing I would do diffe...

Most helpful critical review

I used only the frosting from this recipe, but did not like it at all. I ended up starting over with a different cream cheese based lemon frosting.

Most helpful
Most positive
Least positive

I made these to take to the teachers tomorrow for Teacher Appreciation Day :) They turned out great and are very pretty, too :) I followed the directions exactly. the only thing I would do diffe...

Awesome cake!! This is the best lemon cake. The cake is moist and just enough lemon flavor without overwhelming your tastebuds! I did add some lemon juice to the frosting but it was great!

I cheated a bit an used a boxed lemon cake mix since that is what I had so I only made the frosting, but wow was it good! I also added a bit more lemon juice and added a few drops of yellow foo...

Holy guacamole these are good!! About as close to cupcake perfection as I've ever encountered. I love the texture of these. I did add some lemon extract to the batter and a bit more lemon juice...

The cupcakes are very dense. They only need to bake for 17 to 18 minutes. I tasted the batter before cooking them and I recommend adding about 4 tablespoons of lemon juice because they didn't ha...

We were having a "cupcake swap" at work - the lemon-cream cheese cupcakes were a BIG hit. They were easy to make and the taste was great. I used a pastry bag (i.e. ziplock with a tip) to pipe ...

These cupcakes were delicious! Based on the other reviews I only cooked them for 18 minutes and they came out perfect. I also added some fresh lemon juice to the batter. As for the icing, I u...

Made these several times, including for my daughter's 3rd birthday party. Always a hit! I usually do have leftover icing, but you can always dip some fresh fruit in it! Making them again for ...

Absolutely wonderful!! Even my picky grandson was raving about how good these cupcakes are. Wonderfully easy to make.

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