Sour Cream & Lemon Poppy Seed Cupcakes

1
(0) 0 Reviews
Prep Time
15
min.
Total Time
50
min.
Servings

24 servings

Their moist texture comes from sour cream and pudding, but the great lemon flavor in these poppy seed cupcakes comes from frozen lemonade concentrate.

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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 in large bowl with mixer until blended. Stir in poppy seed.
  • 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 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. lemon zest, 4 tsp. lemon juice and 2 tsp. melted butter or margarine until well blended. Spoon over cooled cupcakes. Let stand until glaze is firm.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 160
% Daily Value
Total fat 8g
Saturated fat 2.5g
Cholesterol 40mg
Sodium 200mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 14g
Protein 2g
   
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 8 %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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