Gluten Free Lemon Poppyseed Cupcakes W Cream Cheese Frosting
Submitted by dachshundlady on April 08, 2011 at 6:20 pm

DESCRIPTION
A moist, easy recipe to be enjoyed by folks who need to be GF as well as their families.

SUMMARY
Yield 0 Source glutenfreehub.com File under Gluten free

INGREDIENTS
Batter 1 box GF yellow cake mix
1 small pkg lemon instant pudding (Jello is GF)
1 stick unsalted butter, soft
8 oz sour cream
3 eggs
2/3 cup pulp-free OJ
2 Table poppy seeds
Frosting
4 oz cream cheese
3 Table soft butter
1 teas vanilla
1 1/2 cups confect sugar
pinch salt

INSTRUCTIONS
Preheat oven to 350 and line 15-18 cupcake/muffin holes with liners
Combine all cupcake ingredients EXCEPT poppyseeds in large mixing bowl at med speed until smooth about 2 minutes. Turn mixer to lowest setting and slowly pour in the seeds, scraping the edges of the bowl. Spoon into muffin pans.
Bake 16-20 minutes, until toothpick comes out clean.
Let cool n pans 5 minutes, then carefully remove and place on racks to cool.
Beat cream cheese, butter and vanilla until combined, but not whipped. Add salt and gradually add confect sugar with mixer on slow until desired consistency.
Frost cupcakes. Should be stored in fridge due to icing.

comments
Submitted by dachshundlady on Fri, 2011-04-08 18:22.
Recipe makes 15-18 but every time I tried to put that in the recipe, it kept rejecting so I put nothing.
Submitted by still-lovesbakin' on Sat, 2011-04-23 16:17.
This recipe sounds delicious, thank you for sharing!
May I ask, what size cake does the required mix make? Some make a 9x13 cake or two layers, and some only make one layer. I have a Pamela's mix for yellow cake on hand, as well as most of the ingredients. I would like to try the cupcakes, if I have the right size mix.
Thanks,
CatieB
Submitted by dachshundlady on Sun, 2011-04-24 04:14.
The mix I have in the cupboard is 15 oz which is supposed to make 12 cupcakes.