1 pkg. yellow cake mix (light), 18.25 oz. pkg.
1 c. water
1/2 c. liquid shortening (oil)
4 eggs
1 pkg. instant lemon pudding (3 3/4 oz.)
4 tbsp. poppyseeds
2 tsp. lemon extract

Mix cake mix with pudding mix, add water and liquid shortening. Add eggs, one at a time beating well after each addition. Add lemon extract and poppyseeds, blend in. Pour batter into paper lined cupcake tins.

Bake at 350 degrees approximately 30 minutes or until brown on top.