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Lemon-Cream Cheese Cupcakes
- 1 (18.25 ounce) package (2-layer size) white cake mix
- 1 (3.4 ounce) package Jell-O Lemon Instant Pudding
- 1 cup water
- 4 egg whites
- 2 tablespoons vegetable oil
- 1 (250 g) package Philadelphia Brick Cream Cheese, softened
- 1/4 cup butter, softened
- 2 tablespoons lemon juice
- 3 3/4 cups icing sugar
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|Serving Size 1/24 of a recipe|
|Amount Per Serving|
|Total Fat 8.4g|
|Saturated Fat 3.4g|
|Total Carbohydrate 40.8g|
|Dietary Fiber 0.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|