Recipe courtesy of Lauren Zilberman
Print
Popping Poppy Seed Cupcakes
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
Level:
Easy

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.

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