Lemon Poppy Seed Cupcakes with Vanilla Cream Cheese Frosting
Soft, lemony cupcakes dotted with poppy seeds, crowned with vanilla bean flecked cream cheese frosting.
  • 1½ cups all-purpose flour
  • 1¾ teaspoons baking powder
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • ½ cup sour cream
  • ¼ cup fresh lemon juice
  • 2 tablespoons grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons poppy seeds
  • Vanilla Cream Cheese Frosting:
  • 6 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 2 vanilla beans
  • 1½ cups confectioners sugar
  • 1 tablespoon whole milk
  1. Preheat oven to 350°F. Line a standard cupcake tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until fluffy, about 3 minutes. Add the eggs and beat until incorporated, about 1 minute. Add the sour cream, lemon juice, lemon zest, vanilla, and poppy seeds.
  4. With the mixer on low speed, gradually add the flour mixture, beating just until combined, about 1 minute. Be careful not to overmix. The batter will be thick. Spoon it evenly into the prepared tin.
  5. Bake until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs attached, 16 to 20 minutes. Let the cupcakes cool for 2 minutes in the cupcake tin, then carefully turn them out of the tin and let cool completely on a wire rack.
  6. Frost with the Vanilla Cream Cheese Frosting. The cupcakes will keep in an airtight container in the refrigerator for 4 days.
  7. For the frosting:
  8. Put the cream cheese and butter in the bowl of a stand mixer fitted with the whisk attachment. Using a paring knife, halve the vanilla beans lengthwise and scrape the seeds into the bowl. Beat on medium speed until the cream cheese and butter are combined and the vanilla seeds are mixed throughout, about 1 minute.
  9. Gradually add the confectioners sugar, 1 cup at a time, and beat on medium-high speed until incorporated. Scarpe down the sides of the bowl, increase the mixer speed to high, and beat until completely smooth, about 2 minutes. Add the milk and beat for 1 minute more.
Recip reprinted with permission from Eating in the Middle: A Mostly Wholesome Cookbookby Andie Mitchell.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2016/03/28/lemon-poppy-seed-cupcakes-vanilla-cream-cheese-frosting/