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recipe_6118

Lemon Poppy Seed Cupcakes

Prep Time:
10 minutes

Cook Time:
20 minutes

Servings:
12 cupcakes

Prep Time:
10 minutes

Cook Time:
20 minutes

Servings:
12 cupcakes

Lemon Poppy Seed Cupcakes

INGREDIENTS

Lemon Poppy Seed Cupcakes

  • Cupcake Batter
  • 1 pkg Quick Bread Mix Lemon Poppy Seed Flavoured
  • 1 C. (250 mL) buttermilk
  • 1/3 C. (75 mL) Crisco® Vegetable Oil or Crisco® Pure Canola Oil
  • 2 eggs
  • 1 1/2 tsp. (7 mL) pure vanilla extract
  • Icing
  • 2 C. (500 mL) icing sugar
  • 1/4 C. (50 mL) Crisco® All Vegetable Shortening
  • 1/4 C. (50 mL) milk
  • 1/2 tsp. (2 mL) pure vanilla extract

DIRECTIONS

  1. Preheat oven to 350°F (180°C). Grease or line muffin C. with paper liners.
  2. Cupcake Batter: Combine quick bread mix, buttermilk, oil, eggs and vanilla in large mixing bowl. Stir well until mix is blended.
  3. Spoon batter into prepared muffin pan, filling 2/3 full.
  4. Bake in preheated oven 18 to 20 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool in muffin pan on wire cooling rack for 10 minutes. Remove cupcakes and continue cooling on wire cooling rack. Ice when cupcakes are cold.
  5. Icing: Place ingredients for icing in medium mixing bowl. Beat on low speed until icing sugar is combined.  Increase speed and continue beating for 5 minutes. Decorate cupcakes as desired.