In Good Taste

My older sis and I were at our apartment vegetating last weekend wondering what my next recipe post should be. She said I had to list the recipe for my Strawberry Lemonade Cupcakes. I made them a few months ago and she literally ate them until she made herself sick. So here they are…and remember all things in moderation.





Strawberry Lemonade Cupcakes

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

1 pkg.  (4-serving) JELL-O Lemon Flavor Instant Pudding & Pie Filling

1 cup water

4 egg whites

2 Tbsp. oil

1 pkg.  (16 oz.) powdered sugar

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

1/4 cup (1/2 stick) butter, softened

1/2 cup sliced strawberries (optional)

PREHEAT oven to 350ºF.

BEAT cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.

BAKE 18 to 24 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min.; move to serving dish. Let cool completely.

MEANWHILE, beat cream cheese, butter, sugar to taste (one pack of sugar is far too sweet for me) with electric mixer on low speed until well blended. Frost cupcakes and top with one strawberry slice.

For those who are watching their waistline, substitute the original Philly for 1/3 Less Fat Philly. Enjoy these cupcakes outdoors on a warm day with a glass of milk.