Growing up, my mother’s idea of dinner was often microwave popcorn and diet coke. While her culinary skills are not great, she is, and will always be, the Cake Mix Queen. The cakes and cupcakes she makes from doctored box mixes are moist, flavorful, and usually scarfed down completely only minutes after she smothers them with frosting.
One of my very favorites to make is her lemon poppyseed bundt cake; a cake that became famous among my college friends and is still requested to this day.
When Betty Crocker came out with their gluten free cake mixes, I became excited. Could I use my mom’s recipes with gluten free cake mix the same way as a regular box mix?
To test it out, I made lemon poppyseed cupcakes using the Betty Crocker Yellow Cake Mix as a base (my mom’s original recipe is a bundt cake, but Crystal really loves cupcakes). The result: moist, spongy, gluten-free perfection!
Gluten Free Lemon Poppyseed Cupcakes (makes about 15)
- 1 box Betty Crocker Gluten Free Yellow Cake Mix
- 1 package lemon-flavored instant pudding/pie filling (Jello brand is gluten free)
- 1 stick of butter, softened
- 8 oz. sour cream
- 3 eggs
- 2/3 cup orange juice (no pulp)
- 0.8 oz. poppyseeds
Preheat oven to 350° F. Combine all ingredients except poppyseeds in a large mixing bowl at medium speed until smooth, about 2 minutes. Turn the mixer to its lowest setting and slowing pour the poppyseeds into the batter, scraping the edges of the bowl with a spatula. Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 – 20 minutes, until a toothpick comes out clean when you stick it in the center.
Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.
Cream Cheese Frosting
While the mix doctoring is my realm, Crystal is the frosting queen. She adapted her cream cheese frosting recipe from this one.
Cream Cheese Frosting (makes more than enough)
- 8 oz. cold cream cheese (Philadelphia is gluten-free)
- 5 Tbsp. softened butter
- 2 tsp. vanilla (Tones is gluten-free)
- 3 C. powdered sugar
- pinch of salt
Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt. Gradually add powdered sugar with the mixer on slow until the desired consistency and sweetness is achieved.
Because of the cream cheese frosting, these cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours. But they may not last that long!
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{ 2 comments }
I LOVE these cupcakes. They are so addictive. I ate one for breakfast yesterday!
This is a wonderful recipe. My husband LOVES these and, in fact, just requested them again for this weekend, so I thought I would leave a comment and let you know what a hit they are!
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