Sour Cream & Lemon Poppy Seed Cupcakes

• 1 pkg. (2-layer size) yellow cake mix
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (3.4 oz.) JELL-O White Chocolate Flavor Instant Pudding
• 1/2 cup oil
• 1/3 cup water
• 4 eggs
• 2 Tbsp. thawed frozen lemonade concentrate
• 1/4 cup poppy seed

1. Heat oven to 350 degrees F.
2. Beat all ingredients except poppy seed in large bowl with mixer until blended.
3. Stir in poppy seed.
4. Spoon into 24 paper-lined muffin cups.
5. Bake 30 to 35 min.
6. or until toothpick inserted in centers comes out clean.
7. Cool in pans 10 min.
8. Remove to wire racks; cool completely.

yellow cake, s, oil, water, eggs, concentrate, poppy seed

Taken from www.kraftrecipes.com/recipes/sour-cream-lemon-poppy-seed-cupcakes-162436.aspx (may not work)