Lemon Cupcakes With Cream Cheese Icing

• 18 ounces white cake mix
• 1 cup water
• 4 egg whites
• 2 tablespoons vegetable oil
• 3 ounces lemon flavor instant pudding and pie filling
• 16 ounces confectioners' sugar
• 8 ounces cream cheese, softened
• 1/4 cup butter, softened (1/2 stick)
• 2 tablespoons lemon juice

1. Preheat oven to 350 degrees. Beat cake mix with water, egg whites and oil. Add dry pudding mix and beat in a 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 muffin tins.
2. Bake 21-24 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
3. Meanwhile, beat sugar, cream cheese, butter and lemon juice with electric mixer on low speed until well blended. Frost cupcakes.

white cake, water, egg whites, vegetable oil, sugar, cream cheese, butter, lemon juice

Taken from www.food.com/recipe/lemon-cupcakes-with-cream-cheese-icing-303802 (may not work)