Lemon-Cream Cheese Cupcakes

Lemon-Cream Cheese Cupcakes

"These moist cupcakes made with lemon pudding are topped with lemony cream-cheese frosting. "
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Ingredients

1 h 39 m servings 242 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 257 mg
  • 10%

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.

Directions

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  • Prep

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  1. Heat oven to 350 degrees F.
  2. Beat first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
  3. Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
  4. Beat cream cheese, butter and lemon juice in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes.

Footnotes

  • Kraft Kitchens Tips
  • Substitute: Prepare using Philadelphia Light Brick Cream Cheese Spread.
  • Special Extra: Add 1 tsp. lemon zest to frosting before spreading onto cupcakes. Garnish each cupcake with a small twist of lemon peel.

Reviews

25
  1. 33 Ratings

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Most helpful positive review

This recipe is great! The only modification I made was using a lemon cake mix because my husband likes his lemon cake lemony!! In my oven 20 minutes was perfect. The cupcakes were very light an...

Most helpful critical review

These taste great, however the cook time is WAY off! First of all, I only got 12 small cupcakes out of this, not 24. If the recipe is for mini cupcakes, it should say so. Secondly, it only ma...

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This recipe is great! The only modification I made was using a lemon cake mix because my husband likes his lemon cake lemony!! In my oven 20 minutes was perfect. The cupcakes were very light an...

I made these and they came out perfect. If you let the eggs come to room temperature, it will make a huge difference to the recipe. I did a lemon filling and it was even better with a layer of r...

The sponge was great. The icing however left little to be desired.

These are seriously some of the best cupcakes and best frosting we have ever had. And they came out looking fantastic! The frosting is perfect for piping, holding its shape just great. I coul...

Light, fluffy and delicious

These came out great for my neices birthday.

I have made these several times, both as cupcakes and 9 inch rounds and they have been a huge hit every time. I especially love the icing, I spread the leftover on graham crackers and it is deli...

These were awesome! I used an orange cake mix bc that is what I had, and it was delicious! Will definitely make these again and again!

Love, love, LOVE this. It is so light and airy. A BEAUTIFUL cake and it tastes delicious!! Love the lemony flavor and it's not to overpowering.

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