Lemon Poppy Seed Cupcakes
|Lemon cake mix||8 Ounce (1 Package Moist Deluxe Lemon Supreme)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Poppy seeds||3 Tablespoon|
|For lemon frosting|
|Vanilla frosting||16 Ounce (1 Container)|
|Grated lemon peel||1 Teaspoon|
|Lemon extract||1⁄4 Teaspoon|
|Yellow food coloring||4 Drop|
|Gumdrops||4 (Yellow And Orange, For Garnish)|
Preheat oven to 350ºF. Place 30 (2-1/2-inch) paper liners in muffin cups.
For cupcakes, combine cake mix, eggs, water, oil and poppy seeds in large bowl. Beat at medium speed of electric mixer 2 minutes. Fill paper liners about half full. Bake 18 to 21 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove to cooling racks. Cool completely.
For lemon frosting, combine Vanilla frosting, lemon peel and lemon extract in small bowl. Tint with yellow food coloring to desired color. Frost cupcakes with lemon frosting. Decorate with gumdrops, if desired.