Lemon-Cream Cheese Cupcakes

 

** Recipe from Kraft **

* 1 pkg. (2-layer size) white cake mix

* 1 pkg.  (3.4 oz.) lemon flavor instant pudding

* 1 c. water

* 4 egg whites

* 2 Tbl. oil

* 1 pkg.  (8 oz.) cream cheese, softened

* 1/4 c. butter, softened

* 2 Tbl. lemon juice

* 1 pkg. (16 oz.) powdered sugar  

HEAT oven to 350.  BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.

BAKE 21-24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
 
For frosting:  BEAT cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.