OK this has to be like my favorite recipe. It’s so delicious, well to me anyway. Lemon Poppy Seed Cupcakes W/ Creamy Orange Frosting. Don't fret at the name. By no means is the frosting orange, it just tastes like it so it’s all ok. The cake part of the recipe comes from Cupcakes an amazing book by Shelly Kaldunski. The frosting was taken from a recipe in the newspaper and tweaked to taste even better.
THE CAKE:
1 cup all-purpose flour
1 tsp baking powder
1 1/2 tbsp poppy seeds
1/4 tsp salt
3/4 cup sugar
1/2 cup butter, unsalted
plus 2 tbsp, at room
temperature
2 large eggs, at room
temperature
1 tsp freshly grated
lemon zest
1/2 tsp lemon extract
1/4 cup sour cream
THE FROSTING:
2 tbsp. butter, softened
1(8 ounce) pkg. 1/3-less-fat cream cheese
3 cups powdered sugar, sifted
2 tsp. orange juice
Orange zest to taste
In one bowl, that doesn’t need to be very large, whisk the first 4 ingredients, flour through salt. In another bowl, use an electric mixer on high speed to beat the sugar and butter together until it’s fluffy and light, a little more than 2 minutes. Add the eggs, zest and extract. If you do not have lemon extract, you can substitute 1 tsp. of lemon juice. Beat until combined. With the mixer on low speed, slowly add the flour mixture, and eat about 1 minute until combined. Add the sour cream and beat together, stopping as soon as it is combined.
Divide the batter in all 12 cups, filling each about 2/3 full. Bake until golden brown and a toothpick comes out clean, about 18-20 minutes. Set the muffin pan on a wire rack to cool for 5 minutes. Then remove the cupcake from the pan and lt them sit until cool, around 1 hour.
For the frosting, beat the butter and cream cheese together at medium speed until creamy. Gradually add powdered sugar, beating until blended. Add juice and zest, stirring until incorporated. Evenly distribute the frosting on all the cupcakes and smooth with a frosting spatula or butter knife. Enjoy and feel free to leave a comment on how you liked them. :D
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