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best: citrus poppy seed cupcakes

(2 ratings)
Recipe by
Ginger O’Malley
chino, CA

everyone in my home love citrus it so up lifting and cheerful. I added lemon extract to the icing and topprd it with lemon and orange zest and a few poppy seeds

(2 ratings)

Ingredients For best: citrus poppy seed cupcakes

  • 2 tsp
    vanilla extract
  • 1 pkg
    cream cheese
  • 2 tsp
    vanilla extract
  • 2
  • 1/2 c
    vegetable oil
  • 2 tsp
    lemon rind, grated
  • 1 Tbsp
    orange rind, grated
  • 2 Tbsp
    poppy seeds
  • 3/4 c
  • 3 c
    basic cake mix, above
  • 2 tsp
  • 1/4 c
    baking powder
  • 6 c
  • 8 c
    cake flour
  • 1 c
    powdered sugar, well sifted

How To Make best: citrus poppy seed cupcakes

  • 1
    Basic Cake Mix: In large bowl, mix together flour, sugar, baking powder and salt until well combine.
  • 2
    [To store: transfer to airtight container, store in cool dry place for up to 2 months; stir well before using.] - Makes enough for 4 cakes.
  • 3
    Cake: In large bowl and using electric mixer at medium speed, beat Basic Cake Mix, milk, poppy seeds, orange and lemon rinds for 2 minutes.
  • 4
    Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute.
  • 5
    Pour into greased 9-inch square cake pan; bake in 375 oven for 35 minutes or until cake tester inserted in center comes out clean, then let cool in pan on rack.
  • 6
    Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended.
  • 7
    Add icing sugar; beat for 1-1/2 minutes or until smooth and creamy. Makes 1-1/2 cups.
  • 8
    NOTE: Cakes can be well wrapped and frozen for up to 2 weeks.
  • 9
    VARIATION: Bake as cupcakes in 18 paper-lined muffin cups in 375 oven for 20 minutes.

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