| | Directions | | Heat the oven to 350. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. The batter will be thick. Beat on medium speed 2 minutes. Spoon batter evenly into 24 cupcake paper lined muffin cups. Bake 21 to 24 minutes or until toothpick inserted into centers of cupcakes come out clean. Cool in the pans for 10 minutes. Move cupcakes to wire racks. In the meantime, beat confectioner's sugar, cream cheese, butter and lemon juice with mixer on low speed until well blended. Frost the cupcakes. |
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| Ingredients | | - |  | 1 package 2 layer size) white cake mix |
| - | | 1 package JELL-O Lemon Flavor Instant Pudding (3.4 ounce pkg) |
| - | | 1 cup water |
| - | | 4 egg whites |
| - | | 2 tablespoons oil |
| - | | 1 package confectioners sugar (16 ounce pkg) |
| - | | 1 package cream cheese (8 ounce pkg) |
| - | | 1/2 stick butter, softened (1/4 cup stick) |
| - | | 2 tablespoons Lemon Juice |
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