Lemon Cream Cheese Cupcakes

1 White Cake Mix

1 pkg. (3.4 oz) JELLO lemon instant pudding

1 cup water

4 egg whites

2 Tbsp oil

1 8 oz pkg cream cheese, softened

1/2 stick butter, softened

2 Tbsp lemon juice

1 16 oz. pkg powdered sugar

1. HEAT oven to 350

2. BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (batter will be thick). Beat on medium speed 2 minutes. Spoon into 24 paper-lined muffin cups.

3. BAKE 21-24 minutes, or until toothpick comes out clean. Cool in pans 10 min. Remove to wire racks, cool completely.

4. BEAT cream cheese, butter, and juice with mixer until well blended. Gradually add sugar, beating on low speed. Spread on cupcakes

    **I used a thinly sliced lemon dipped in sugar for the topper. (i was too lazy to make candied lemons) I put the cupcakes in the fridge immediately after so the lemon juice wouldn't drip.

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