Lemon Poppy Seed Cupcakes with Cream Cheese Frosting

These cupcakes are lovely for a brunch because they are cross between a muffin and a cupcake. Plus they are so pretty.

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Lemon Poppy Seed Cupcakes with Cream Cheese Frosting
These cupcakes are lovely for a brunch because they are cross between a muffin and a cupcake. Plus they are so pretty.
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Yields
24  
Prep Time
30 min
Cook Time
25 min
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
25 min
Total Time
1 hr 30 min
5829 calories
533 g
1480 g
403 g
47 g
237 g
1502 g
1826 g
486 g
9 g
126 g
Nutrition Facts
Serving Size
1502g
Yields
24
Amount Per Serving
Calories 5829
Calories from Fat 3546
% Daily Value *
Total Fat 403g
621%
Saturated Fat 237g
1187%
Trans Fat 9g
Polyunsaturated Fat 22g
Monounsaturated Fat 104g
Cholesterol 1480mg
493%
Sodium 1826mg
76%
Total Carbohydrates 533g
178%
Dietary Fiber 5g
22%
Sugars 486g
Protein 47g
Vitamin A
274%
Vitamin C
5%
Calcium
85%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the cupcakes
  1. One box of stonewall kitchen lemon cupcake mix
  2. 1 stick of unsalted butter softened
  3. 2 large eggs
  4. 1/2 cup of water, lukewarm
  5. 2 tablespoons of poppy seeds
For the lemon cream cheese frosting
  1. 2 8-ounce packages cream cheese, room temperature
  2. 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  3. 4 cups powdered sugar
  4. 1 teaspoon grated lemon peel
  5. 1 teaspoon vanilla extract
To make the cupcakes
  1. Preheat the oven to 350 degrees
  2. Line the cupcake tin with liners
  3. Using an electric mixer, cream together the butter and 1 cup of the cupcake mix.
  4. Beat on medium-low speed until fluffy
  5. Add the eggs one at a time until incorporated
  6. Add the remaining mix and water
  7. Whisk out the lumps
  8. Stir in the poppy seeds with a spoon
  9. Fill the muffin tins
  10. Bake for 25 mins
To make the cream cheese frosting
  1. Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
  2. Gradually beat in powdered sugar.
  3. Beat in lemon peel and vanilla.
  4. Cover and refrigerate until just firm enough to spread, about 30 minutes
  5. Frost the cupcakes when they have completely cooled and top with poppy seeds or lemon rind.
Beta Nutrition
calories
5829
fat
403g
protein
47g
carbs
533g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/