Lemon Poppy Seed Cupcakes

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Ingredients

Cupcakes

1. 1 (15.25 oz) pkg lemon cake mix
2. 1 (3 oz) pkg lemon flavor Jello
3. 1 1/4 c water
4. 1/2 c canola oil
5. 4 eggs
6. 1/4 c plus 1/2 t poppy seeds, divided
7. 1 recipe Cool Whip Frosting

Candied Lemon Slices (optional)

8. 1/4 c water
9. 1/4 c sugar
10. 2 lemons

Instructions

Cupcakes

1. Preheat over to 350°F.
2. Beat cake mix, Jello, water, oil, and eggs until well blended.
3. Stir in 1/4 c poppy seeds.
4. Spoon into 24 paper-lined muffin cups.
5. Bake 18 to 20 minutes, or until toothpick inserted in centers comes out clean.
6. Cool in pans 10 minutes; remove to wire racks. Cool completely.
7. Frost cupcakes with Cool Whip frosting.
8. Garnish with candied lemon slices, and 1/2 t poppy seeds if desired.
9. Refrigerate until serving.

Candied Lemon Slices

1. Bring water and sugar to boil in small saucepan; cook 3 minutes.
2. Cut lemons in half lengthwise.
3. Cut each half crosswise into 8 slices; place in on parchment covered baking sheet.
4. Pour sugar syrup over lemons.
5. Bake 30 minutes; cool.
6. Refrigerate until ready to garnish.

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