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
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
2 Tbsp. thawed frozen lemonade concentrate
1/4 cup poppy seed
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Let's Make It
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.
Sprinkle cupcakes with powdered sugar just before serving.
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.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.