Set the bar at your next party with these Lemon-Lime cupcakes.
PREHEAT oven to 350°F. Place 24 Reynolds Kitchens® Pastels Baking Cups in muffin pans set aside.
PREPARE cake mix following package directions, for 24 cupcakes, adding lemon extract to the batter. Spoon cake batter into baking cups.
BAKE 20 to 25 minutes. Cool.
BEAT cream cheese, lime juice and lime peel with an electric mixer on medium speed. Gradually blend in sugar until mixture is smooth. Frost cupcakes and top with a jelly bean. Serve immediately or store in the refrigerator.