Lemon-Cream Cheese Cupcakes

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

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1 (18.25 ounce) package (2-layer size) white cake mix

1 (3.4 ounce) package Jell-O Lemon Instant Pudding

1 cup water

4 egg whites

2 tablespoons vegetable oil

1 (250 g) package Philadelphia Brick Cream Cheese, softened

1/4 cup butter, softened

2 tablespoons lemon juice

3 3/4 cups icing sugar

Heat oven to 350 degrees F.

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.

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.

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.

Lemon-Cream Cheese Cupcakes

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