Ingredients for Moist Lemony Poppy Seed Cupcakes
- Lemon Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 4 large eggs
- Lemon Pudding Mix
- 2 tablespoons poppy seeds
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How to Make Moist Lemony Poppy Seed Cupcakes
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, combine 1 box (15.25 ounces) lemon cake mix and 1 package (3.4 ounces) instant lemon pudding mix.
- Add 4 large eggs, 1/2 cup vegetable oil, and 1 cup water to the bowl.
- Stir in 2 tablespoons poppy seeds.
- Beat with an electric mixer until the batter is smooth and glossy (about 2 minutes).
- Fill each cupcake liner about ⅔ full.
- Bake for 20-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Frost with your favorite icing (cream cheese frosting is highly recommended!).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
37g
Fat
4g
Carbs
6g