Lemon Poppy Seed Cupcakes | Recipes

Lemon Poppy Seed Cupcakes

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Makes:12 cupcakes
Freezing:excellent

These scrumptiously simple treats hold a subtle sweetness that make them good for any time of the day.

Ingredients

Cupcake Batter

1 pkg Robin Hood® Quick Bread Mix Lemon Poppy Seed Flavoured
1 cup 250 mL buttermilk
1/3 cup 75 mL Crisco® Vegetable or Canola Oil
2 eggs
1 ½ tsp 7 mL vanilla extract

Icing

2 cups 500 mL icing sugar
¼ cup 50 mL Crisco All Vegetable Shortening
¼ cup 50 mL milk
½ tsp 2 mL vanilla extract

Directions

  1. Preheat oven to 350°F (180°C). Grease or line muffin cups 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 ⅔ 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.

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