Lemon Danish Cupcakes

Name: Lemon Danish Cupcakes
Ingredients: 1 box Pillsbury lemon cake mix; 1/2 c. sour cream; 1 (4 oz.) jar apricot baby food; 1/4 c. freshly squeezed lemon juice; 2/3 c. water; 2 eggs; 1 tsp. poppy seeds; 8 oz. cheesecake flavored cream cheese; 2 to 3 Tbsp. confectioners' sugar

9 ingredients

6 steps

Ingredients

1 box Pillsbury lemon cake mix
1/2 c. sour cream
1 (4 oz.) jar apricot baby food
1/4 c. freshly squeezed lemon juice
2/3 c. water
2 eggs
1 tsp. poppy seeds
8 oz. cheesecake flavored cream cheese
2 to 3 Tbsp. confectioners' sugar

Directions

1

Preheat oven to 350 degrees. Combine cake mix, sour cream, apricot baby food, lemon juice, water, eggs, and poppy seed. Beat on low speed of electric mixer for about 1 minute or until well mixed. In a small bowl, combine the cream cheese and confectioners' sugar.
2

Mix well.
3

Line muffin pans with paper cupcake liners. Spoon the batter into liners, filling about 1/2 full.
4

Drop a small dollop (about a teaspoon) of cream cheese mixture in center of each cupcake. Spoon about a tablespoon of batter over the top, covering the cream cheese.
5

This will make the liners about 3/4 full. Bake for about 20 minutes or until top will spring back when lightly touched.
6

The cupcakes will not be brown on top. Remove from muffin pans and cool on a rack. Drizzle the cooled cupcakes with the confectioners' sugar glaze. Makes 24 cupcakes.