Creamy Coconut-Sour Cream Poppy Seed Cupcakes

• 1 pkg. (2-layer size) white cake mix
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
• 1/2 cup oil
• 1/3 cup water
• 4 egg whites
• 2 Tbsp. frozen limeade concentrate
• 1/4 cup poppy seed
• 2 tsp. lime zest

1. Heat oven to 350 degrees F.
2. Beat all ingredients except poppy seed and zest in large bowl with mixer until blended.
3. Stir in poppy seed and zest.
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.

white cake, s, oil, water, egg whites, frozen limeade concentrate, poppy seed, lime zest

Taken from www.kraftrecipes.com/recipes/creamy-coconut-sour-cream-poppy-seed-cupcakes-162437.aspx (may not work)