Lemon Cream Cheese Cupcakes

Ingredients

1 package white cake mix

1 package Jell-O® Lemon Flavor Instant Pudding

1 c. water

4 egg whites

2 tbsp. oil

1 package Philadelphia® Cream Cheese

1/4 c. butter

2 tbsp. lemon juice

1 package powdered sugar

Preparation

Step 1Heat oven to 350 degrees F.Step 2Beat first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon into 24 paper-lined muffin cups.Step 3Bake 21 to 24 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.Step 4Beat cream cheese, butter, and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.Variation: Substitute Philadelphia® Neufchâtel Cheese for the cream cheese; prepare as directed.Variation: For a special extra touch, blend 1 teaspoon lemon zest into frosting before spreading onto cupcakes.Each serving provides: 0.5g trans fat, 4%DV vitamin A, 0%DV vitamin C, 6%DV calcium, and 0%DV iron.