Is it a cupcake? Or is it a muffin? Meh, I don't know. I'm calling the lemony poppy seedy moist babies- poppers because we ate them for breakfast... and lunch, dinner, and dessert.
Not everything has to be from scratch. I totally believe in using ingredients that may make the process simpler every now and again. Especially on a day when my first thought when I got home was, "I want lemon cake RIGHT NOW.."
So I decided to take a box cake I had hanging around and jazz it up a bit. You could use this recipe for birthday parties, baby showers, brunch, or afternoon tea- if you’re an afternoon tea kind of gal (if you are, please email me!).
The filling is super easy too but it packs a tangy sweet punch! I made the whipped cream semi-sweet so the popper didn’t slap me in the face with sweetness. You'll need piping bags for this recipe, so if you haven't used one before play around before actually icing your cupcakes!
The recipe is pretty simple, plus I would have cake in 15 minutes with 5 less bowls, spoons, and a clean mixer.
Sidebar though: am I the only one who hears Rihanna’s song Birthday Cake in their head when they say the word cake- or am I just crazy?