Ingredients
1lemon cake mix
1instant lemon pudding mix,small
4eggs
½cupcanola oil
¾cuplukewarm water
1tsplemon extract
¼cuppoppy seeds
2tbspbutter,softened
2ozcream cheese
1cuppowdered sugar
2tsplemon juice
1tspmilk
lemon zest,optional garnish
Preparation
Preheat oven to 350 degrees F.
Mix together all ingredients until well combined. Scoop batter into muffin tin filled with muffin/cupcake liners.
Scoop batter until ⅔ to ¾ full.
Place in oven and bake for 16 to 22 minutes. Insert a toothpick in the center to check if it is done.
Remove from oven and place on cooling rack until completely cool. Prepare glaze.
In a small bowl, beat together the butter and cream cheese with an electric mixer or hand beater. With the mixer on low speed, add the powdered sugar until smooth and creamy. Stir in lemon juice and lemon zest.
Add ½ to 1 teaspoon of milk to get the desired consistency.
Once the glaze is done and muffins are cool, dip the tops of the muffins into the glaze and turn over, back onto the cooling rack.
