Popping Poppy Seed Cupcakes

Name: Popping Poppy Seed Cupcakes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: about 24 cupcakes
Ingredients: 1 box yellow cake mix, plus ingredients for preparing mix; 1 tablespoon lemon zest; 1 tablespoon poppy seeds; 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

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Level: Easy

Total: 1 hr 50 min (includes cooling time)
Active: 25 min

Yield: about 24 cupcakes

Level: Easy

Total: 1 hr 50 min (includes cooling time)
Active: 25 min

Yield: about 24 cupcakes

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.