Lemon Poppy Seed Cupcakes with Strawberry Frosting
Jun 2, 2014 23:38:23 GMT -5
Post by PurplePuppy on Jun 2, 2014 23:38:23 GMT -5
Lemon Poppy Seed Cupcakes with Strawberry Frosting
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
Directions
1. Preheat oven to 350 degrees and line pans with cupcakes liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine lemon zest, eggs, oil, milk and sour cream until smooth.
4. Add cake mix and stir until smooth.
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. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
7. Let cool.
8. Strawberry Frosting: Beat butter for 2 minutes. Add in crushed freeze-dried strawberries and slowly add in powdered sugar until you reach your desired consistency. Add in vanilla extract. If it becomes too thick, add milk to thin out!
9. Pipe onto cooled cupcakes and top with a fresh strawberry!
Copyright © YourCupofCake
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
Directions
1. Preheat oven to 350 degrees and line pans with cupcakes liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine lemon zest, eggs, oil, milk and sour cream until smooth.
4. Add cake mix and stir until smooth.
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. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
7. Let cool.
8. Strawberry Frosting: Beat butter for 2 minutes. Add in crushed freeze-dried strawberries and slowly add in powdered sugar until you reach your desired consistency. Add in vanilla extract. If it becomes too thick, add milk to thin out!
9. Pipe onto cooled cupcakes and top with a fresh strawberry!
Copyright © YourCupofCake