Lemon Danish Cupcakes

• 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

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.

lemon cake mix, sour cream, freshly squeezed lemon juice, water, eggs, poppy seeds, cream cheese, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=107650 (may not work)