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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

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. 6. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  7. 7. Let cool.
  8. 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. 9. Pipe onto cooled cupcakes and top with a fresh strawberry!