Y*mmy: Lemon Poppyseed Cupcakes with Berry Cream Cheese Frosting

Just in time for Easter weekend, I wanted to share this fabulous recipe I found on Pinterest for Lemon Poppyseed Cupcakes with Berry Cream Cheese Frosting. Not only are these babies tasty, they’re also beautifully colorful! The fact that the whole she-bang is easy to make is just the proverbial frosting on top (smile). Enjoy!!

Lemon-Poppy Seed Cupcakes

  • 1/2 cup butter (slightly softened or room temp)
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons poppy seeds
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 1/2 teaspoons lemon extract
  • 1/2 teaspoon vanilla
  • 2/3 cup milk
  • 2 teaspoons finely shredded lemon zest or grated lemon peel

Blackberry Buttercream

  • 8 oz cream cheese, slightly softened
  • 1/4 cup of butter, slightly softened
  • 4-5 cups confectioners’ sugar
  • 2-3 heaping tablespoons of berry preserves (try a combination for extra yum)
  • 1/2 cup white chocolate chips melted and slightly cooled
  • 1-2 tablespoons of lemon juice (you can also use milk if you prefer)
  • 1/2 teaspoon lemon zest
  • Fresh berries

Cupcakes

Preheat oven to 350 degrees. Line cupcake/muffin tins with paper bake cups.

In a medium bowl combine flour, poppy seeds, baking powder, and salt and set aside.

In large mixing bowl beat butter on medium until creamy. Add sugar, lemon extract, and vanilla. Beat for 2 minutes or until light and fluffy. Scrape the side of the bowl down, if needed. Add eggs, one at a time, beating well after each addition.

Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Stir in the lemon zest.

Spoon batter into prepared cupcake cups, filling each about three-fourths full. Bake for 16-18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in pan on wire racks for 5 minutes. Remove cupcakes from cupcake/muffin tins and allow to cool completely on wire racks.

Frosting

Melt chocolate in microwave for 20 second intervals (stirring at each break) until melted, set aside. In a large bowl cream lemon zest, butter, and cream cheese together. Slowly blend in the sugar, two cups at a time beating well after each addition (reserve the 5th cup to use as needed). Add lemon juice in between each round of sugar about 1 teaspoon at a time. Beat in the berry preserves and melted (slightly cooled) white chocolate. Continue mixing until everything is well incorporated. You may need to add more sugar and/or lemon juice until you find the right consistency and/or flavor (it’s always a personal preference really). Frosting can be stored in the fridge with plastic wrap if you are not going to use it right away.

I used a homemade pastry bag to decorate the tops of each cupcake. [To make a homemade pastry bag use a gallon size ziploc bag. Roll back the top, fill with frosting, squeeze frosting into one corner, and snip a small section off the corner. This gives you a little nozzle to disperse the yummy goodness (smile). Just remember to start with a small hole, you can always go bigger!]

lemon cupcakes, berry cream cheese frosting, recipes, baking

Best DIY frosting helper ever!!

The original recipe {here} called for buttercream frosting, but I prefer cream cheese. I’ll let you decide which you prefer (smile).

Do you have a favorite (non-candy) Easter dessert??

5 thoughts on “Y*mmy: Lemon Poppyseed Cupcakes with Berry Cream Cheese Frosting

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