Creamy Coconut-Sour Cream Poppy Seed Cupcakes - Kraft Recipes Top
Comida Kraft
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Creamy Coconut-Sour Cream Poppy Seed Cupcakes

Prep Time
Total Time

24 servings

Coconut cream pudding and sour cream give a white cake mix superior flavor and texture in these easy-to-make poppy seed cupcakes.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Beat all ingredients except poppy seed and zest in large bowl with mixer until blended. Stir in poppy seed and zest.
  • Spoon into 24 paper-lined muffin cups.
  • Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.

Special Equipment Needed

Special Extra

Sprinkle cupcakes with powdered sugar just before serving.

Special Extra

Top cupcakes with a simple glaze. Just mix 3/4 cup powdered sugar, 1/4 tsp. lime zest, 4 tsp. lime juice and 2 tsp. melted butter or margarine until well blended. Spoon over cooled cupcakes. Let stand until glaze is firm.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 160
Total fat 8g
Saturated fat 2.5g
Cholesterol 5mg
Sodium 190mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 12g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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