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
  8. Candied Lemon Slices (optional)

  9. 1/4 c water
  10. 1/4 c sugar
  11. 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.
  10. Candied Lemon Slices

  11. Bring water and sugar to boil in small saucepan; cook 3 minutes.
  12. Cut lemons in half lengthwise.
  13. Cut each half crosswise into 8 slices; place in on parchment covered baking sheet.
  14. Pour sugar syrup over lemons.
  15. Bake 30 minutes; cool.
  16. Refrigerate until ready to garnish.

Picture of Recipe

Lemon Poppy Seed Cupcakes - Picture of Recipe
Lemon Poppy Seed Cupcakes - Picture of Recipe
Serves: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 30 minutes total
Course: Dessert
Type of Food: Cake/Cupcake,Vegetarian
Key Ingredient: Lemons
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Electric Mixer,Oven Bake
Themes/Holidays: Easter,Tea Party

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