Mini Cupcakes with Lemony Frosting

• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
• 1 cup water
• 4 egg whites
• 2 Tbsp. oil
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup butter, softened
• 2 Tbsp. KOOL-AID Lemonade Flavor Sugar-Sweetened Drink Mix
• 2 Tbsp. milk
• 3-1/2 cups powdered sugar
• 1 cup BAKER'S ANGEL FLAKE Coconut

1. Heat oven to 350 degrees F.
2. Beat first 5 ingredients in large bowl with mixer until blended.
3. (Batter will be thick.)
4. Spoon into 36 paper-lined mini muffin cups.
5. Bake 20 to 24 min.
6. or until toothpick inserted in centers comes out clean.
7. Cool in pans 10 min.
8. Remove to wire racks; cool completely.
9. Beat cream cheese, butter, drink mix and milk in large bowl with mixer until blended.
10. Gradually beat in sugar; spread onto cupcakes.
11. Sprinkle with coconut.

white cake, water, egg whites, oil, philadelphia cream cheese, butter, sugar, milk, powdered sugar, s angel

Taken from www.kraftrecipes.com/recipes/mini-cupcakes-lemony-frosting-170712.aspx (may not work)