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Lemon-Cream Cheese Cupcakes

Prep Time
Total Time

24 servings

Bring out some citrus zing with our Lemon-Cream Cheese Cupcakes. These cream cheese cupcakes are full of lemon flavor and are topped with a zesty frosting.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Beat first 5 ingredients in large bowl with mixer until blended. (Batter will be thick.) 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 lemon juice in large bowl with mixer until blended. Gradually beat in sugar until blended. Spread onto cupcakes.

Special Equipment Needed


Prepare using PHILADELPHIA Neufchatel Cheese.

Special Extra

Blend 1 tsp. lemon zest into frosting before spreading onto cupcakes.

How to Store

Keep refrigerated.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 220
Total fat 7g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 250mg
Carbohydrate 39g
Dietary fiber 0g
Sugars 29g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this recently and I didn't have time for the cupcakes so I put it in a bundt pan for about... I made this recently and I didn't have time for the cupcakes so I put it in a bundt pan for about 30-35 minutes, and it turned out great! The only thing I did differently was add a couple of splashes of lemon juice to the cake batter while mixing. I normally make lemon pound cake with a lemon cake mix but I took a survey at our dinner and everyone said that they liked this version better. I even made the cream cheese icing but added a few splashes of milk to make it more spreadable on the pound cake and added grated lemon peel to the icing and then on top as a garnish...needless to say, there weren't any leftovers!
Date published: 2008-03-25
Rated 5 out of 5 by from These were so delicious, moist and easy! These were so delicious, moist and easy! I took them to a dessert party and people raved about them and asked if they could take the extras home. The recipe was so tasty and easy that I have made several variations. I've used chocolate cake mix with chocolate pudding and just plain cream cheese frosting with chocolate shavings on top. I've also used the spice cake mix with cream cheese pudding and the cream cheese frosting and toasted walnuts on top. Just about any combo I could think of and I always get rave review. Then...when I tell people how easy they are they don't believe me.
Date published: 2010-01-06
Rated 5 out of 5 by from OH my! OH my! i have a few very picky eaters in my house including my older sister. as i was making these cupcakes she was makin sour faces and comments about how lemon cupcakes are repulsive and how she would never eat them ever ever EVER...well after i pulled them out of the oven and iced them i couldnt keep her fingers off them i think she ate about half of them and my father ate the other. these are AMAZING cupcakes i love them! she has been asking me to make her more ever since i made those. now that its time for her bridal shower she requested i make these instead of buying her a cake. :D
Date published: 2009-08-18
Rated 4 out of 5 by from This turned out great! This turned out great! Instead of cupcakes, I done one huge 9 inch layer and 6 cupcakes. The icing turned out a little runny but I did put it in the fridge for a while and then poured it on the cake and let it run over slightly - it looked like it was suppose too! And I did not use the lemon zest/peel, I took a slice of lemon, cut it in half and put them together and placed on top. It won 2nd place in a baking contest at my work! Everyone just kept saying how moist it was!!! I will make this many more times!
Date published: 2009-12-15
Rated 2 out of 5 by from I had reservations after just reading the recipe - I thought the cake wouldn't be quite as light as... I had reservations after just reading the recipe - I thought the cake wouldn't be quite as light as we like and the icing sounded like one I use for my pound cakes - more glaze than fluff. But I tried it anyway. And I was right. The icing was very runny. I had to frost the cupcakes in stages so it all didn't run off the top. Like others have said, I'll stick to lemon cake mix for the fluffiness and try another icing recipe. I love the bundt cake comment - great idea and I think I'll steal it! :)
Date published: 2008-08-08
Rated 5 out of 5 by from These cupcakes were fabulous. These cupcakes were fabulous. I loved the texture of the cake. The icing was fabulous as well. I did however use a whole stick of butter for the icing instead of half. I received miniature bundt pans for my birthday and was itching to use them so I used it for these cakes. the recipe yielded just enough batter for 9 miniature bundt cakes. while everyone who rated this said there was too much icing for the regular cupcakes, it was the perfect amount for the bundt cakes. my family loved the icing
Date published: 2008-04-17
Rated 5 out of 5 by from FABULOUS! FABULOUS! Made these THREE times in the past week since seeing them in the magazine! Mini's for bakesale, then full size & just made as a cake! Love the angel-food lightness of the cupcake; added 1/4 cup lemon juice to cake for stronger lemon flavor & sprinkled shredded coconunt on 1/2 the cupcakes & the cake. I made DOUBLE the icing (!) so freezing the remaining half for future use. Will try the chocolate, bundt versions as others suggested. VERY VERSATILE & A DEFINITE KEEPER!
Date published: 2010-11-07
Rated 4 out of 5 by from This was a great recipe! This was a great recipe! I bought everything I needed for the recipe and then read the reviews.... I got some tips on making the cream cheese frosting taste better. I think the lemon zest really help make this recipe a success! I would definitely make this again. A tip to the wise... ADD THE LEMON ZEST oh and by the way, my frosting WAS NOT RUNNY! It wasn't that great by itself so make sure you put it on the cupcake beforehand.. GOOD LUCK!
Date published: 2009-09-08
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