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. 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!