Lemon-Cream Cheese Cupcakes

Lemon-Cream Cheese Cupcakes

Prep Time: 10 min
Total Time: 1 hr 34 min

Makes: Makes 24 servings, 1 cupcake each

1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (16 oz.) powdered sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice

HEAT oven to 350F. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.

Source: KraftFoods

Golden Orange Cupcakes

Golden Orange Cupcakes
SERVINGS 15 

    * 1/2 cup shortening
    * 1 cup sugar
    * 4 egg yolks
    * 1 teaspoon vanilla extract
    * 1 teaspoon orange extract
    * 2 cups cake flour
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1/3 cup water
    * 1/3 cup orange juice
    * Orange Buttercream Frosting or frosting of your choice

In a large mixing bowl, cream shortening and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with water and orange juice.
    Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 15 cupcakes.