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Creamy Coconut-Sour Cream Poppy Seed Cupcakes
Creamy Coconut-Sour Cream Poppy Seed Cupcakes

Creamy Coconut-Sour Cream Poppy Seed Cupcakes

50 Min(s)
15 Min(s) Prep
35 Min(s) Cook
Coconut cream pudding and sour cream give a white cake mix superior flavor and texture in these easy-to-make poppy seed cupcakes.
What You Need
Select All
24 servings
Original recipe yields 24 servings
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
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Let's Make It
1
Heat oven to 350ºF.
2
Beat all ingredients except poppy seed and zest in large bowl with mixer until blended. Stir in poppy seed and zest.
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
Tip 1
Special Extra
Sprinkle cupcakes with powdered sugar just before serving.
Tip 2
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.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 190mg
8%
Total Carbohydrates 21g
8%
Dietary Fibers 1g
4%
Sugars 12g
24%
Protein 2g
4%
Vitamin A
0%
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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