Sunday, October 3, 2010

Lemon Cream Cheese Cupcakes

I'm about to go pick up my sister from the airport, but I'm grabbing a cupcake uh, healthy vegetable on the way out the door : )

This recipe is courtesy of KraftFoods.com


Lemon Cream Cheese Cupcake

CUPCAKES
1 pkg (2 layer) White Cake mix
3.4 oz Lemon Instant Pudding mix
1 c. Water
4 Egg Whites
2 T. Vegetable/Canola Oil
1 t. Fresh Lemon Zest (optional, enhances lemon flavor)

Directions:

Beat cake mix, pudding mix, water, egg whites, and oil in mixer on low speed until moistened.
Beat on medium speed 2 minutes. Spoon into 24 lined 2.5 in muffin cups.
Bake at 350° for 21-24 minutes. Cool in pan ten minutes then move to cooling racks.

FROSTING
16 oz. Powdered Sugar
8 oz. Cream Cheese, softened
¼ c. Butter, soft
2-3 T. Lemon Juice
1 t. Fresh Lemon Zest (optional, enhances lemon flavor)

Directions:

Mix all on low speed until well blended.

Note:
Do not attempt to make frosting thicker by adding more powdered sugar. This works for other frostings, but the butter in this frosting makes it a smooth frosting. Additional powdered sugar makes the frosting almost sickly sweet.
Buy a fresh lemon. You will get enough juice and have fresh zest for flavor and garnish.
Substitute : Prepare using PHILADELPHIA Neufchatel Cheese.


Calories 240
Fat 9g
Carbs 40g
Protien 2g
Calcium 6%

No comments:

Post a Comment