Recipe by JELL-O®
"Perfect for a potluck or summer picnic, these easy cupcakes and creamy frosting are delicately flavored with lemon."
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(2-layer size) white cake mix
1 (3.4 ounce) package
JELL-O Lemon Flavor Instant Pudding
1 (16 ounce) package
1 (8 ounce) package
PHILADELPHIA Cream Cheese, softened
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 differently next time is perhaps lessen the baking time. I baked mine for 21 minutes and I think I could have taken them out a few minutes before that. A nice light, lemony cupcake!
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.
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 food coloring to make them look more lemony. I made the cupcakes for my daughter's class for snack and she said the kids all loved them. I really liked the frosting too, sweet and tangy like a glass of lemonade!
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 to the frosting. Adorned these little beauties with some zest curls for a very nice presentation. I do think you could cut the frosting in half and have enough unless you like 4" of frosting on your cupcake. Mine were done at 20 min. so you may want to watch the time. My friends just raved about these and wanted the recipe. Thank you jello!!
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 have much flavor when made as directed. The frosting is tangy and good. I used 3 tablespoons of lemon juice in that as well.
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 on the icing - not only was the taste fabulous but they looked pretty as well!
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 used more powdered sugar, about a 1/4 cup more. I also added the rest of the juice from the lemon to make it extra tangy. The frosting turned out nice and thick.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon-Cream Cheese Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 73
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