Method

Preheat oven to 350°F. If you need to use two racks in your oven, adjust to divide the oven into thirds for even baking.  Otherwise place rack in center of oven.

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

Bake in preheated oven for about 21 to 24 minutes, or until wooden toothpick inserted in centers comes out   clean. Let cool in the pan 10 minutes, then finish cooling on wire racks. Cool completely.

Frosting: beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended.  Frost cupcakes.   If you like a stronger lemon flavor, stir in a small amount of lemon zest.

Contributor: pat ciesla

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