Lemon Cupcakes

Makes 30 cupcakes

1 Duncan Hines Lemon Cake Mix

1 1/2 cups Flour

1 cup & 2 Tablespoons Sugar

1/2 teaspoon Baking Powder

1 box Instant Lemon Pudding

1/2 teaspoon Salt

1 Tablespoon Poppy Seeds

1 1/3 cup Water

1 cup Sour Cream

2 teaspoons Lemon Extract

1 teaspoon Vanilla Extract

4 Eggs, lightly beaten

2 Lemons, Zest and Juice

2 Tablespoon Veggie Oil

Use Cream Cheese Frosting with Lemon Add-In for the frosting.

Preheat oven to 325.

Combine dry ingredients in large bowl. Add remaining ingredients and beat for 2 minutes, scraping down sides and bottom of bowl.

Line muffin pan with muffin liners. Spray muffin liners lightly with PAM. Fill muffin cups about 2/3 full.

Bake for ~20 minutes or until toothpick inserted in middle of cupcake comes out clean. Cool for 5 minutes, then remove cupcakes to a cooling rack and let cool completely, about 30 minutes, before frosting.

Frost cupcake as desired.