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- 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)
- Preheat oven to 325 Degrees F.
- Line 2 medium cupcake pans with paper liners; set aside.
- In a bowl, combine flour, granulated sugar, baking powder and ¾ teaspoon salt. Mix until combined.
- Add 2 sticks butter, cubed, mixing until coated with flour.
- Add eggs 1 at a time until combined.
- Slowly add milk and 1 vanilla bean to batter. Mix until combined.
- Fold in 2 tablespoons lemon juice, 1 handful lemon zest and poppy seeds. Fill liners 2/3 full. Bake for 20 minuets.
- In a separate bowl, beat 2 sticks butter, cubed, for a few minutes.
- Add confectioners’ sugar and mix until sugar has been incorporated with butter. Add 1 vanilla bean, ¼ teaspoon salt and cream.
- Add 2 tablespoons lemon juice, 1 handful lemon zest and food coloring (optional). Beat for 3 minutes.
- Frost when cupcakes are completely cooled.