Introduction: Puffy Lemon Poppy Seed Cupcakes

Picture of Puffy Lemon Poppy Seed Cupcakes

I have never liked the texture of muffins (with the exception of a few- yummy chocolate chip ones are very good). I always preferred a cupcake as an alternative. So every time I would step into a bakery, I would only see the lemon poppy seed muffins and be very disappointed :). Last week I decided to do something about it and began trying out recipes to make my own cupcakes. I finally found a nice and simple one. I made some changes to make it more puffy and lemon-y. It wasn't from scratch but it was definitely very tasty and should be shared :)

Step 1: Ingredients

Picture of Ingredients
For this recipe, you will need:
  • A yellow cake mix (I used Betty Crocker)
  • Lemon or lime rind
  • 1/3 cup of unsalted butter
  • 1 1/4 cup of water (I like to use a little less- in between 1 cup and 1 1/4 cup)
  • 3 eggs
  • About 1/3 cup of poppy seed
A mixer and a cupcake tin (of course) will also be needed

Step 2: Beat Egg Whites

Picture of Beat Egg Whites

The most important part to make the cupcakes puffy is beating the egg whites first. Take the three eggs and separate the egg whites from the egg yolks (keep these for later). Add the egg whites to the mixer and mix for about 8 to 10 minutes (or until it foams and firms up a little-  be sure to not over mix either because the egg whites will clump together).

While waiting for the egg whites to reach the right consistency, melt the 1/3 cup of butter in the microwave.

Step 3: Mix

Picture of Mix

Preheat the oven to 325 degrees F. Add the cake mix, water, and lemon/lime rind. Mix until smooth. Add the egg yolk and butter and mix for 2 more minutes or until thoroughly mixed. 

Step 4: Pour

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Pour the poppy seed into the mixture and stir. Pour the mixture into the cupcake tin (or cake pan) until each of the cupcakes are a half full sprinkle more poppy seeds and add more mixture until it is 3/4 full.

Step 5: Bake

Picture of Bake

Put the cupcakes in the oven. Bake for approximately 20 minutes. Take out the cupcakes and cool on a wire rack. After they are done cooling, you can frost them or just eat them plain.

For a great frosting recipe, visit my "A Simple Way to Make Frosting" recipe.

Comments

susanchen2011 (author)2012-09-21

It looks very good.

jen7714 (author)susanchen20112012-10-12

Thank you so much!

suayres (author)2011-05-31

If you really want to amp up the lemony-ness of the flavor. Add a few drops of Boyjian lemon oil. It's lovely stuff--they do other citrus flavor oils, such as lime& orange. I love them. And your cupcakes sound scrumptiously delicious!

jen7714 (author)suayres2011-05-31

Great suggestion! I will have to check that out. And thanks for the nice comment!

Biggsy (author)2011-02-16

I love lemon and poppyseed muffins, I personally never use ready made cake mix... but your cakes still look nice!

jen7714 (author)Biggsy2011-03-06

Thank you! I love them too! This recipe is easily adjustable for a scratch recipe but I wanted one that I could whip up really fast. Thanks for the nice comment! (Sorry for the late reply).

Biggsy (author)jen77142011-03-07

not a problem chuck :)

ckeyes (author)2010-09-24

i finally looked at it for you.

Yummy-= (author)2010-09-21

Wow,It looks so tasty,I like it!

jen7714 (author)Yummy-=2010-09-21

Thank you for the comment! They are really good :) You should try to make some and please vote for this instructable in the back to school contest if you like it :)

About This Instructable

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Bio: I'm just your ordinary next door neighbor who just so happens to spend free time at the golf course, in her kitchen, traveling around ... More »
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