LEMON POPPY SEED CUPCAKES WITH STRAWBERRY FROSTING

I’m a sucker for fruit in the summer.  These Lemon Poppy Seed Cupcakes are delicious by themselves, but with this strawberry frosting (naturally colored and flavored) this cupcake is simply heavenly.

I used to think that poppy seeds were just little pieces of dirt that accidentally got mixed into the batter.  Why would anyone want a bunch of black dots in their food?  Why not use sprinkles instead? At least they’re colorful, I thought…

Ingredients
Lemon Poppy Seed Cake:

• 1 box white cake mix
• zest of 2 large lemons
• 3 eggs
• 1/3 C. oil
• 1/2 C. milk
• 1 C. sour cream or plain yogurt
• 2 Tbsp. Poppy Seeds

Strawberry Frosting:

• 1 C. butter softened
• 1.2 oz. freeze dried strawberries finely crushed in bender and sifted (I get mine from Trader Joe's)
• 3-4 C. powdered sugar
• 1 tsp. vanilla extract
• 1 Tbsp. milk if needed
• Fresh Berries for decoration

Instructions

1. 1. Preheat oven to 350 degrees and line pans with cupcakes liners.
2. 2. Sift cake mix into a small bowl and set aside.
3. 3. In a large bowl, combine lemon zest, eggs, oil, milk and sour cream until smooth.
4. 4. Add cake mix and stir until smooth.
5. 5. Add in poppy seeds and stir again. (NOTE: You can replace milk for fresh lemon juice, but it will effect how the cupcakes rise)
6. ...................................

For full instructions please see : www.yourcupofcake.com

Share this post