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Desserts

Creamy Coconut-Sour Cream Poppy Seed Cupcakes

photo by:kraft
Coconut cream pudding and sour cream give a white cake mix superior flavor and texture in these easy-to-make poppy seed cupcakes.
time
prep:
15 min
total:
50 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) white cake mix
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
pkg.  (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1/2
cup  oil
1/3
cup  water
4
 egg whites
2
Tbsp.  frozen limeade concentrate
1/4
cup  poppy seed
2
tsp.  lime zest

Make It

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.

Kraft Kitchens Tips

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.
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