Lemon Poppy Seed Cupcakes Topped With Lemon Buttercream Frosting

By • August 11, 2011 2 Comments

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Makes 24

  • 3 cups cake flour
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 sticks unsalted butter, cut into cubes
  • 4 large eggs
  • 1 cup whole milk
  • 2 vanilla beans, split and scrapped
  • 4 tablespoons fresh lemon juice
  • 2 handfuls fresh lemon zest
  • 1/4 cup poppy seeds
  • 3 cups confectioners’ sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon yellow food coloring (optional)
  1. Preheat oven to 325 Degrees F.
  2. Line 2 medium cupcake pans with paper liners; set aside.
  3. In a bowl, combine flour, granulated sugar, baking powder and ¾ teaspoon salt. Mix until combined.
  4. Add 2 sticks butter, cubed, mixing until coated with flour.
  5. Add eggs 1 at a time until combined.
  6. Slowly add milk and 1 vanilla bean to batter. Mix until combined.
  7. Fold in 2 tablespoons lemon juice, 1 handful lemon zest and poppy seeds. Fill liners 2/3 full. Bake for 20 minuets.
  8. In a separate bowl, beat 2 sticks butter, cubed, for a few minutes.
  9. Add confectioners’ sugar and mix until sugar has been incorporated with butter. Add 1 vanilla bean, ¼ teaspoon salt and cream.
  10. Add 2 tablespoons lemon juice, 1 handful lemon zest and food coloring (optional). Beat for 3 minutes.
  11. Frost when cupcakes are completely cooled.

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