In recent years I've come to adore lemon desserts. I'm not sure when I started liking them but I've certainly got it bad for them now. I love the bright colors and the citrusy punch of flavor. Lemon makes me think of summer. It's a happy flavor, wouldn't you say? The fact that my husband does not like lemon flavored things creates a bit of a quandary for us. Usually I'll pass over my lemon recipes and instead make something that he'll eat, too. As a result I don't get lemon desserts very often, which I think heightens my love of them in their rarity.
Well, he flew off to attend a conference this week and I needed to bring something for an end of year potluck. So I got to make one of my favorite cupcakes, a lemon flavored cutie with equally lemony cream cheese frosting. Mmm mmm! I think these would also be a perfect addition to any Memorial Day picnics one might be having this weekend. *wink* Enjoy and have a great holiday weekend!
Lemon Cream Cheese Cupcakes from Kraft Food & Family Magazine, Spring 2008
1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) lemon flavor instant pudding & pie filling
1 c. water
4 egg whites
2 Tbsp. oil
16 oz. powdered sugar
8 oz. cream cheese, softened
1/4 c. butter, softened
2 Tbsp. lemon juice
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 min. Spoon batter evening 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 and juice with electric mixer on low speed until well blended. Frost cupcakes. Garnish with lemon peel if desired.