Lemon Cupcakes

These are courtesy of a Kraft magazine that usually comes free in the mail once in a while. They're absolutely delicious. And since they're just made with egg whites, they're more like sponge cake-cupcakes. And they're really easy.

Lemon Cupcakes

1 package white cake mix
1 package lemon flavor Jell-o pudding & pie mix
1 c. water
4 egg whites
2 T. oil
16 oz. confectioners' sugar
8 oz. cream cheese, softened
1/4 c. butter, softened
2 T. lemon juice

Preheat oven to 350. Beat cake mix, dry pudding mix, water, egg whites, and oil until moistened. Beat on medium speed until everything is nice and smooth. Spoon batter evenly into lined muffin tins.

Bake 21-24 minutes or until toothpick inserted in the center of the cupcakes comes out clean. Remove from pans and cool completely.

Beat confectioners' sugar, cream cheese, butter, and lemon juice on low speed until well combined and smooth. Frost cupcakes.

*NOTE: This recipe will give you a LOT more icing than you need. What I did was froze my leftover icing. So when I go to the grocery store the next week, I'll just buy a package of white cake mix, make some quicky-cupcakes, and use the remaining icing.

*NOTE #2: As I am writing this, I hear a little African Grey voice proudly proclaim "Come on out!" and she proudly leaps off her playstand into the floor. I run to get her back to her playstand and narrowly avoid a parrot poop on the floor! Only at Megs Food n Fids is it totally acceptable to discuss bird poop and food in the same post! Hehe enjoy your cupcakes!