Lemon Poppyseed Cupcakes

So, I had an executive softball meeting (see NTGSL for more information on that) the other day at my house. I always provide snacks and this time it was the good Lemon Poppyseed (lil) cakes; they were significantly larger than cupcakes.

1/2 lb butter, unsalted at room temperature
2 c granulated sugar
4 large eggs, at room temperature
3 c all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 c milk
2 tbsp lemon zest
2 tbsp fresh lemon juice
1/4 c poppy seeds

4 c confectioner's sugar
1/4 lb butter, unsalted
3 tbsp lemon zest
1/2 c lemon juice
1-2 drops yellow food coloring, optional

Preheat oven to 325, line cupcake pans with liners. Cream butter and sugar in mixer until fluffy. Add eggs 1 at a time. Combine dry ingredients in another bowl. Add dry ingredients to creamed mixture, alternating with milk. Add zest and lemon juice, blend for 1 minute. Fill cupcake pan 2/3 full, bake 17-20 minutes. Cool for 10 minutes.

For icing, cream butter and sugar in mixer until smooth. Add zest, juice and food coloring until you reach "spreading" consistency. Microwave frosting for 10-15 seconds if you want to pour icing over top of cupcakes.


Chef E said...

Right up my alley, and funny cartoon, I go there and use a few myself!

I almost, said almost, made these the other day, well a loaf anyway...yours look freakin good...now I am going to have to go use these lemons I have on the counter!

ChefBliss.com said...

Looks delectable! I love lemon poppy seed and can't wait to try this!!

Melissa said...

You are officially my favourite person EVER! This has got to be one of my favourite combos...lemon & poppyseed...baking these this week for sure!

veggiecamper said...

I'll be giving these a go so I'll let you know my verdict!