Cupcake Series (mini), Part 2: Lemon Poppy-seed

Recipe for Lemon Poppy-seed Cupcakes

1. Preheat your lovely little oven to 350 degrees F.  Line about 24 muffin cups with paper liners.

2. Whisk together in a medium bowl:

2 1/2 cups flour

2 tablespoons poppy seeds

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 teaspoon salt

3.  In the bowl of your electric mixer, combine:

4 ounces cream cheese, softened

1/2 cup butter, softened

1 1/2 cups sugar

Beat until fluffy. About 3 minutes or so.

4.  Add:

3 large eggs

One at a time, beating well after each addition.

5. Combine: 

1/2 cup, minus 1 tablespoon milk

1 tablespoon lemon juice

1/4 teaspoon lemon extract

6. With mixer on low, add flour and milk mixture alternately in batches, beginning and ending with the flour mixture.  Beat just until blended. Stir in:

The zest of one lemon.

7. Spoon the batter into a Ziploc bag, and seal tightly.  Snip off about a fourth inch or so from one corner of the bag. Fill the cupcake liners about two-thirds full.  Bake 15 to 20 minutes, or until a toothpick inserted in the center comes out nice and clean.  Remove the cupcakes form the pan, and place on a wire rack.  Allow them too cool completely before frosting!

***This recipe is my variation of the lemon poppy-seed cupcake recipe found in the  "Hello, Cupcake!" book by: Karen Tack & Alan Richardson.

These cupcakes are heavenly when topped with a cream cheese frosting!  :)

Cream Cheese Frosting Recipe

Mix together:

1/2 cup butter (room temperature)

8 ounces cream cheese (room temperature)

Add:

2 to 3 cups powdered sugar

Beat until smooth.

Add:

1 teaspoon vanilla

Mix till combined.

Frost your lovely cupcakes. 

***This frosting is not the thickest stuff in the world, so you may find you'll need to add some more powdered sugar. 

Aren't these lovable!

I wouldn't recommend using the cream cheese frosting for the petals though. You'll need a frosting with a thicker consistency so you don't end up with a droopy sunflower!!

Enjoy all!!!!