My cupcake attempt

I decided to try my hand making cupcakes today from a recipe in my Kraft Foods Magazine. They turned out soooo good. Good enough I'm including pictures and the recipe!





Lemon-Cream Cheese Cupcakes

Prep time: 10 min Total time: 1 hour 34 minutes (includes cooling)



1 pkg (2-layer size) white cake mix

1 pkg (4-serving size) Jell-O Lemon Flavor Instant Pudding & Pie Filling

1 cup water

4 egg whites (I used the egg-beater whites)

2 Tbsp oil

1 pkg (16 oz) powdered sugar

1 pkg (8 oz) Philadelphia cream cheese, softened (I used the reduced fat)

1/4 cup (1/2 stick) butter, softened

2 Tbsp lemon juice

gratings from 1 lemon peel



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



Bake 21-24 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.



Meanwhile, beat sugar, cream cheese, butter, 1 tsp grated lemon peel and juice with electric mixer on low speed until well blended. Frost cupcakes and garnish with additional grated lemon peel.