Popping Poppy Seed Cupcakes
Popping Poppy Seed Cupcakes
- Level: Easy
- Yield: about 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 163
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 0
- Sugar
- 18
- Protein
- 1
- Cholesterol
- 15
- Sodium
- 194
- Total: 1 hr 50 min (includes cooling time)
- Active: 25 min
- Level: Easy
- Yield: about 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 163
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 0
- Sugar
- 18
- Protein
- 1
- Cholesterol
- 15
- Sodium
- 194
- Total: 1 hr 50 min (includes cooling time)
- Active: 25 min
Ingredients
Cupcakes:
1 box yellow cake mix, plus ingredients for preparing mix
1 tablespoon lemon zest
1 tablespoon poppy seeds
Frosting:
1/4 cup honey
1/2 teaspoon saffron threads
One 8-ounce block cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
Poppy seeds, for garnish
Directions
- For the cupcakes: Prepare the cake batter according to the package directions to make cupcakes. Stir in the lemon zest and poppy seeds, pour the batter into cupcake tins and bake according to the package directions. Let cool completely.
- For the frosting: Warm the honey in a small saucepan over low heat. Add the saffron, turn off the heat and let sit until the honey is room temperature.
- In a large bowl, beat together the cream cheese, butter and confectioners' sugar with an electric mixer until smooth. With the mixer running, slowly pour in the cooled honey until fully blended.
- Frost the cupcakes with the cream cheese frosting and garnish them with a sprinkle of poppy seeds.
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