*Did you see the post about the #MegaGiveaway yesterday? There is still time to enter.*
I'm off to hang out with my bloggy friends tonight. It's so nice to hang out with a group of people who all enjoy blogging as much as I do. And, no one thinks you're weird when you take multiple pictures of your food before eating it....and then proceed to post updates on every social media channel only to realize your food is now cold.
Now for the cupcakes. I've been wanting to make lemon poppy seed cupcakes for a long time. So when I eyed these cute baking cups I knew it was time. They are a little bigger than a mini-cupcake, but smaller than a regular size. I have a few other sets so you'll probably see them used in another way down the road.
I loved this cupcakes. The cake is muffin like with just the right amount of lemon. The frosting is sweet and lemony and just melts in your mouth. You should make these. ASAP.
Lemon Poppy Seed Cupcakes
Cupcake
2/3 cup sugar
zest and juice of 1 lemon
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
2 large eggs
1 tsp pure vanilla extract
1/2 tsp lemon extract
1 stick unsalted butter, melted and cooled
2 TBSP poppy seeds
Frosting
8 oz cream cheese, softened
1/4 cup butter, softened
2 TBSP lemon juice
2 tsp lemon zest
1 tsp vanilla extract
5 cups powdered sugar (add/subtract for desired consistency)
Preheat the oven to 400 degrees. Line muffin pan with 12 liners and set aside.
In a large bowl, combine the lemon zest and sugar. Whisk in the flour, baking powder, baking soda and salt. Set aside.
In another bowl, whisk together the sour cream, eggs, vanilla, lemon juice, and melted butter until blended.
Add the liquid ingredients to the dry ingredients and combine, but do not over mix (a few lumps are okay). Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
Bake for 12 to 18 minutes or cupcake tops are golden and a knife inserted comes out clean. Allow cupcake to cool completely before frosting.
For frosting, beat cream cheese, butter, lemon zest and juice, and vanilla. Gradually add powdered sugar until desired consistency. Spread frosting onto cupcakes or use pipping bag. Store in an airtight tight container.
Makes 12 standard sized cupcakes. (My liners were a little larger than mini's and I ended up with 24 cupcakes.)
Source: Cupcakes - Two Novice Chefs, One Tiny Kitchen / Frosting - All Recipes
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