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Lemon Poppy Seed Cupcakes Recipe

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This recipe for Lemon Poppy Seed Cupcakes, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Boehm


Lemon Poppy Seed Cake:
1 box white cake mix
3 eggs
1/3 cup oil
1/2 cup lemon juice, fresh lemon zest of 2 lemons
1/2 cup sour cream or plain yogurt
1 1/2 tablespoons Poppy Seeds

Lemon Quick Mousse:
1 Box Instant Lemon Pudding Mix
2 cups heavy whipping cream
Sprinkles for decoration

1. Preheat oven to 350 degrees and line pans with cupcakes liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, oil, lemon juice. lemon zest and sour cream until smooth.
4. Stir in cake mix and poppy seeds.
5. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
6. Let cool.

Lemon Quick Mousse:
1. Using a whisk attachment (I use my KitchenAid mixer) beat instant pudding mix and heavy whipping cream until thick. (If you want to make extra mousse you can add an extra cup of whipping cream!)
2. Pipe onto cooled cupcakes and top with sprinkles.




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