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1. Preheat oven to 350 degrees and line pans with cupcakes liners.
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl, combine lemon zest, eggs, oil, milk and sour cream until smooth.
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4. Add cake mix and stir until smooth.
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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)
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6. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
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7. Let cool.
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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!
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9. Pipe onto cooled cupcakes and top with a fresh strawberry!