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Lemon Poppyseed Cupcakes

Ingredients

  • 3 C cake flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 C sugar
  • 1 C Butter
  • 1 1/4 C Milk
  • 4 large eggs
  • 1 Tbs Lemon zest
  • 1 Tbs Poppy seeds
  • For butter cream
  • 2 cups confectioners' sugar
  • 1/2 cup butter
  • 1/4 C cream cheese
  • 2 Tbs lemon juice

Instructions

  1. Preheat oven to 350* F
  2. Line Cupcake tins with liners.
  3. Mix flour, baking powder, salt, and sugar and aerate with a fork.
  4. Put into the stand mixer. Add butter, milk and eggs.
  5. Mix on low speed until combined, then increase speed to medium and beat for 5 minutes.
  6. Scoop out the batter with an ice cream scoop into the cupcake liners.Fill each liner half way only.
  7. Bake for 15 to 20 minutes or until done.
  8. Allow to cool before frosting.

Make butter cream

  1. Mix sugar and butter in a stand mixer with a paddle attachment and until well combined. Add in the rest of the ingredients and mix until fluffy and sugar is no longer grainy. Top the cupcakes with the icing.