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910 - Lemon Cream Cheese Cupcakes #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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910 - Lemon Cream Cheese Cupcakes #

(by Shirley McNevich)
1 box Duncan Hines white cake mix
1 - 3.75oz. box Jell-O lemon INSTANT pudding/pie filling
1 cup water
4 egg whites
2 TBSP canola oil
1 - 16oz. box Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese (softened)
1/2 stick softened butter
2 TBSP lemon juice

In a mixer add cake mix, dry pudding mix, water, egg whites and oil--beat on low until moist, then beat on medium for 2 minutes. Spoon batter into cupcake liners in cupcake/muffin pans (2/3 full each). Bake at 350 degrees for 21-24 minutes--test with a toothpick for doneness. Cool cupcakes completely. Frosting: in a mixer add cream cheese, butter and lemon juice--beat. Slowly add the powdered sugar--beat until smooth and creamy. Frost the cupcakes--keep refrigerated.

 

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page up: Shirley McNevich Mom's Best Recipes Vol 4
  
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