Lemon poppy seed cupcakes

It’s Friday again, and if you are like me, this week just flew by in a blink of an eye. Weekends are time to treat ourselves and what’s better treat than cupcakes! I created some delicious, super easy, no mixer needed, lemon cupcakes. Lets jump right in shall we.

Lemon Poppy Seed Cupcakes

Ingredients

For the cupcakes (makes 16)

  • 2/3 cup sugar
  • Zest and juice of 2 lemons
  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup of sour milk*
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 3  tbsp of poppy-seed (more if you really like them )

* To make sour milk I add the juice of the lemons to the milk and let it rest for 10 min

For the icing

  • 250 g of cream cheese
  • 1 cup unsalted butter, room temperature
  • 3 cup icing sugar
  • 1 1/2 tsp lemon juice
  • 2-3 tbsp milk

Method (cupcake)

  1. Set the oven at 375 degrees
  2. Mix in all the dry ingredients in a large bowl, set aside. In a medium size bowl whisk the eggs and add all the other wet ingredients, add to the dry ingredients and stir until well incorporated.
  3. Line your muffin pan with cupcakes liner or grease them really well, fill with the batter until 3/4 full. I used an ice-cream scoop so that all the same amount of better was used.
  4. Bake at 375 for 20 minutes or until the cake tester comes out clean.
  5. cool completely before frosting

Lemon Poppy Seed Cupcakes

Method (icing)

  1. Cream the butter and cream cheese until soft and fluffy. Add the icing sugar and lemon juice, mix very well.
  2. If the icing is a bit dense add milk until desired consistency, Transfer into a piping bag and decorate your cupcakes.

Lemon Poppy Seed Cupcakes

Enjoy

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3 thoughts on “Lemon poppy seed cupcakes

  1. Pingback: Nutty Butternut Squash Muffins | Renee's Bistro

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