Lemon Poppy Seed Cupcake and Vanilla Cream Cheese Frosting Recipe

Makes about 20 medium cupcakes

Ingredients:
1/2 cup butter, room temperature
1 1/2 cups cake flour
1/2 tsp Baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sugar
2 large eggs
zest and juice of one medium (meyer) lemon
1 tsp vanilla extract
1/2 cup buttermilk
1/4 cup poppy seeds

Method:
1.  Preheat oven to 350°F. Line 12 cupcake tins with cupcake liners.
2.  Sift flour, baking powder, baking soda and salt into a small bowl.
3.  In bowl of an electric stand mixer on medium-high speed, beat butter and sugar until fluffy — about five minutes.
4.  On medium-low speed, beat in eggs one at a time, ensuring they are completely incorporated before continuing to the next one.
5.  On medium-low speed, mix in lemon zest and juice and vanilla.
6.  On medium speed, add flour and buttermilk to batter in two separate additions, beating completely between additions.
7.  With a spatula, fold in poppy seeds.
8.  Fill cupcake liners 2/3 full of the batter. Bake for 25-30 minutes, rotating half way through baking time.
9.  Remove from oven and cool completely before frosting

**I found that this recipe could have used a little more lemon juice, although it was still delicious with the amount called for. The next time I make this, I will probably some lemon juice or zest to the frosting.

Vanilla Cream Cheese Frosting

1/2 cup butter, room temperature
4 oz (1/2 cup) cream cheese, room temperature
1 tbsp vanilla extract
1  1/2 cups icing sugar

Method:
1. With an electric mixer fitted with a paddle, beat butter and cream cheese together until fluffy. Scrape down the sides as needed.
2.  Slowly add in vanilla.
3.  On low speed, slowly stir in icing sugar on half a cup at a time.
4.  Pipe onto cupcakes and serve immediately.

 

Happy Baking

 

Recipe from http://www.indiansimmer.com/2011/03/poppyseed-lemon-cupcakes-with-vanilla.html