1 package (8 ounces) cream cheese, softened
2-1/4 cups sugar
3 tablespoons lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla extract
1-1/2 teaspoons grated lemon peel
3 cups all-purpose flour
5-1/4 cups confectioners' sugar
1/2 cup plus 3 tablespoons 2% milk
3-1/2 teaspoons lemon extract
Fill greased miniature muffin cups two-thirds full.
Bake at 325° for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.
WW PointsPlus 3 per mini muffin
Yield: 8-1/2 dozen
This recipe comes from Taste of Home, find the original recipe here.