Lemon Cream Cheese Cupcakes

Since Sunday is actually Bridger's birthday, we are having some family over for dinner and having a little "family party".  Two parties...I know...but I can't let his actual birthday pass uncelebrated.  I wanted to make something light and summery, so I was thinking of lemon.  I can across this recipe on the Kraft website and thought it sounded good (and really easy).

I'm a big proponent of making everything from scratch.

I love cooking from scratch.

I LOVE using my own fresh herbs and veggies from the garden.

I feel like I learn more when I make things on my own.

However, sometimes I need to pull something off quickly and if I'm making dinner for a big group, dessert needs to be fairly simple.

I will probably make a few changes to the recipe though.

I will use yellow or vanilla cake mix instead of white.

White it's so light, is crumbly, and my kids make a disaster of it!

Yellow is a little denser.

Instead of 4 egg whites, I will probably use 4 whole eggs.

Instead of 1 cup of water, I will use 1 cup of buttermilk.

I may use more or less oil depending on the consistency after I finish making the changes :)

When you're baking, don't be afraid to change a recipe and make it your own.

Sometimes you come across something amazing.

Sometimes is just turns out okay, but when you start with cake mix and cream cheese, can you really go wrong? :)

What You Need

1 pkg. (2-layer size) white cake mix

1 pkg.  (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

1 cup water

4   egg whites

2 Tbsp. oil

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup (1/2 stick) butter, softened

2 Tbsp.  lemon juice

1 pkg. (16 oz.) powdered sugar

Make It

HEAT oven to 350ºF.
BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
BEAT cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.

Happy Baking!