Lemon-Cream Cheese Cupcakes

What You Need

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.  lemon juice
1 pkg.  (16 oz.) powdered sugar

Make It

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.