Lemon Danish Cupcakes – a delicious recipe with lemon cake mix, sour cream, freshly squeezed lemon juice, water, eggs, poppy seeds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Combine cake mix, sour cream, apricot baby food, lemon juice, water, eggs, and poppy seed. Beat on low speed of electric mixer for about 1 minute or until well mixed. In a small bowl, combine the cream cheese and confectioners' sugar.
2
Mix well.
3
Line muffin pans with paper cupcake liners. Spoon the batter into liners, filling about 1/2 full.
4
Drop a small dollop (about a teaspoon) of cream cheese mixture in center of each cupcake. Spoon about a tablespoon of batter over the top, covering the cream cheese.
5
This will make the liners about 3/4 full. Bake for about 20 minutes or until top will spring back when lightly touched.
6
The cupcakes will not be brown on top. Remove from muffin pans and cool on a rack. Drizzle the cooled cupcakes with the confectioners' sugar glaze. Makes 24 cupcakes.
528
kcal
Calories
30
g
Fat
58
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 box Pillsbury lemon cake mix, 1/2 c. sour cream, 1 (4 oz.) jar apricot baby food, 1/4 c. freshly squeezed lemon juice, and more.
Yes, Lemon Danish Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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