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Sour Cream & Lemon Poppy Seed Cupcakes
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Sour Cream & Lemon Poppy Seed Cupcakes

50 Minutes
15 Min Prep
50 Min Cook
Their moist texture comes from sour cream and pudding, but the great lemon flavor in these poppy seed cupcakes comes from frozen lemonade concentrate.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (3.4 oz.) JELL-O White Chocolate Flavor Instant Pudding
1/2 cup oil
1/3 cup water
4 eggs
2 Tbsp. thawed frozen lemonade concentrate
1/4 cup poppy seed
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Let's Make It
1
Heat oven to 350ºF.
2
Beat all ingredients except poppy seed in large bowl with mixer until blended. Stir in poppy seed.
3
Spoon into 24 paper-lined muffin cups.
4
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.
Kitchen 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. 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.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 200mg
9%
Total Carbohydrates 20g
7%
Dietary Fibers 1g
4%
Sugars 14g
28%
Protein 2g
4%
Vitamin A
4%
Vitamin C
0%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* 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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