Description
These delightful Lemon Poppy Seed Cupcakes are a must-try for any lemon lover! With a soft texture and zesty flavor, they’re quick to whip up and perfect for gatherings or everyday treats.
Ingredients
Scale
- 1/2 cup butter, softened
- 1 (8 oz) cream cheese, softened
- 3 1/2 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp vanilla
- optional: lemon zest
- 1 box yellow cake mix
- 1 (3.4 oz) box instant lemon pudding mix
- 1/2 cup oil
- 4 eggs
- 1/4 cup poppy seeds
- 1 cup hot water
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners.
- In a large bowl, combine the cake mix, pudding mix, oil, eggs, poppy seeds, and hot water. Beat until everything is well mixed.
- Spoon the batter into the muffin liners, filling them almost to the top.
- Bake for 15-20 minutes, or until a toothpick inserted comes out clean but moist crumbs are acceptable to avoid overbaking.
- To prepare the frosting, beat together the softened butter, cream cheese, powdered sugar, lemon juice, and vanilla until smooth and creamy.
- Once the cupcakes are cool, pipe or spread the frosting on top.
- If desired, garnish with lemon zest.
Notes
Ensure the butter and cream cheese are well softened for easier mixing.
These cupcakes can be stored in an airtight container for up to three days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 18g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg