Lemon Cupcakes with Philadelphia Cream Cheese Filling and Lemon Philadelphia Cream Cheese Frosting
- 1 Lemon Flavored Cake Mix
- 2 3.4 oz Size Boxes of Jell-O Brand Instant Lemon Pudding
- 1 Envelope of Dream Whip
- 1 cup(s) of Water
- 2/3 cup(s) of Canola or Vegetable Oil
- 5 Large Eggs
- 16 ounce(s) of Original Philadelphia Cream Cheese (Room Temperature)
- 1/2 cup(s) of Butter
- 7 1/2 cup(s) of Confectioners 10-X Powdered Sugar
- 2 tsp. of Real Vanilla Extract
- 3 tbsp. of Heavy Cream
- 3 Lemons
- 24 Paper Cupcake Liners
- CUPCAKES : Preheat oven to 350°.In a large mixing bowl combine the lemon cake mix, envelope of Dream Whip, 2 packages of Lemon Flavored Jell-O instant pudding, water, oil, 4 eggs and the zest of 1 lemon. Mix until just combined and then mix on medium high for 2 minutes until smooth and creamy.
- Prepare filling mix: In a medium size bowl combine; 8 oz package of original Philadelphia Cream Cheese, 1 egg slightly beaten, 1/2 cup of sifted powdered sugar, 1 teaspoon real vanilla extract, 1/2 teaspoon lemon zest ( about half of a lemon). Mix until combined and mixture is creamy.
- Place 24 liners into cupcake pans. Place one tablespoon or one small scoop of cake mix in each liner. Then place a teaspoon or small scoop of filling in each liner and follow with cake mix on top until all 24 are complete. Place in the preheated oven and set timer for 20 minutes.
- FROSTING : While the cupcakes are baking you will want to prepare your frosting. In a large mixing bowl combine; 8 oz package of Philadelphia Cream Cheese, butter. Cream mixture until fluffy. Add in 1 teaspoon real vanilla extract, 4 teaspoons of fresh lemon juice and half of the 7 cups of powdered sugar. Mix on low until combined add in other half of powdered sugar mix on low until combined. Add in 3 tablespoons of heavy cream and mix on low until combined. Once combined you will need to mix on high speed to get a creamy spreading consistency. If the frosting is to thick you can add the other tablespoon of heavy cream to mixture. Add the zest of 1 lemon to the frosting. Cover and put aside
- Check the cupcakes to see if they are done by seeing if the spring back when touched in the middle. Remove cupcakes from the oven. Remove the cupcakes from the pan and place them on a cooling rack. Cool for about 20 minutes before frosting. Frost your cupcakes and top with fresh lemon zest. You are ready for a taste enjoy!
