Popping Poppy Seed Cupcakes – a delicious recipe with yellow cake mix, lemon zest, poppy seeds, honey, saffron threads, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the cupcakes: Prepare the cake batter according to the package directions to make cupcakes.
2
Stir in the lemon zest and poppy seeds, pour the batter into cupcake tins and bake according to the package directions.
3
Let cool completely.
4
For the frosting: Warm the honey in a small saucepan over low heat.
5
Add the saffron, turn off the heat and let sit until the honey is room temperature.
6
In a large bowl, beat together the cream cheese, butter and confectioners' sugar with an electric mixer until smooth.
7
With the mixer running, slowly pour in the cooled honey until fully blended.
8
Frost the cupcakes with the cream cheese frosting and garnish them with a sprinkle of poppy seeds.
341
kcal
Calories
11
g
Fat
63
g
Carbs
FatCarbs
* 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 yellow cake mix, plus ingredients for preparing mix, 1 tablespoon lemon zest, 1 tablespoon poppy seeds, 1/4 cup honey, and more.
Yes, Popping Poppy Seed 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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