The only thing different I would do is to add a little more sugar to make it stiffer and refrigerate the frosting before use, it has a pretty runny consistency.
1 pkg. (2-layer size) white cake mix 1 pkg. (4-serving) JELL-O Lemon Flavor Instant Pudding & Pie Filling 1 cup water 4 egg whites 2 Tbsp. oil 1 pkg. (16 oz.) powdered sugar 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup (1/2 stick) butter, softened 2 Tbsp. lemon juice PREHEAT oven to 350ºF. Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.
BAKE 21 to 24 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
MEANWHILE, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.
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