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

Preheat oven to 350°F. 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. Mix well. Line muffin pans with paper cupcake liners. Spoon the batter into liners, filling about 1/2 full. 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. This will make the liners about 3/4 full.

Bake for about 20 minutes or until top will spring back when lightly touched. 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.

Glaze:

1 c. confectioners' sugar
1 to 2 tbsp. milk

Combine sugar and 1 Tbsp. milk. Mix well. If glaze is too thick, add a little more milk until it is thin enough to drizzle. If the glaze gets too thin, simply add a little more confectioners' sugar. Drizzle over top of cupcakes.