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lemon cream cheese cupcakes



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  • Carbohydrates: 244.8
  • Fats: 13.0
  • Dietary Fiber: 121.0
  • Minerals: 10.0
  • Proteins: 4.0
  • Vitamins: 19.0
  • Water: 13.0


  1. Preheat oven to 350f
  2. Beat cake mix
  3. Dry pudding mix
  4. Water
  5. Egg whites and oil in large bowl with electric mixer on low speed until moistened
  6. Beat on medium speed 2 minute spoon batter evenly into 24 paper-lined 2-1 / 2-inch muffin cups
  7. Make sure to fill them pretty high because the cupcakes do not rise much
  8. Bake 21 to 24 minute or until wooden toothpick inserted in centers comes out clean
  9. Cool in pans 10 min
  10. Remove to wire racks
  11. Cool completely
  12. Meanwhile
  13. Beat sugar
  14. Cream cheese
  15. Butter and juice with electric mixer on low speed until well blended
  16. Frost cupcakes

Step 10

Total Time in Minute 70

Ingredients Count 10

cooking lemon cream cheese cupcakes

See More Relate Photo


White cake mix

Lemon flavor instant pudding and pie filling


Egg whites


Powdered sugar

Philadelphia cream cheese


Lemon juice

Lemon peel

lemon cream cheese cupcakes Related Video

































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