Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cups granulated sugar
  • zest of two lemons
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups cake flour
  • 2 1/2  teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup butter (2 sticks) (cold, cut into pieces)
  • 4 eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 Tablespoons poppy seeds
  • 1 cup butter (, softened)
  • 8 ounces cream cheese (, softened)
  • 4  cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350°F. Line two cupcake tins with paper liners.
  • In a large bowl or a the bowl of a stand mixer, combine the sugar and lemon zest. Whisk in the flours, sugar, baking powder and salt. Add the butter and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, beating well after each addition.
  • Combine the milk, vanilla and lemon extract in a measuring cup and add about half of the milk mixture to the flour mixture. Beat until well blended and smooth. Add the other half of the milk mixture and beat until smooth. Gently fold in the poppy seeds.
  • Fill paper liners 2/3 full and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for a few minutes and then remove to a cooling rack to cool completely.
  • To make the frosting, beat the butter and cream cheese until light and fluffy. Add the powdered sugar and vanilla and mix until combined. Beat until light and fluffy.
  • Once cupcakes have cooled, frost cupcakes as desired. I used a 1M frosting tip.