Flicks and Eats

Life is like a box of cupcakes…

Lemon Poppyseed Cupcakes


Rachael’s Lemon Poppyseed Cupcakes with Vanilla Cream Cheese Frosting

Chicago was supposed to have one of the worst winters in the nation, but all the hype was for a couple relatively small snowfalls that melted within a few days. Lame! I enjoy warmth as much as the next person, but if it’s winter, I expect at least a few decent snowstorms. Just today, I saw something green sprouting from the ground. Spring is officially on its way, which means we’ll probably be twang dillo’d by an unwanted blizzard in March or April (just learned the definition of twang dillo during a game of Balderdash and wanted to use it in a sentence). Such is life.

Here’s a recipe for a fresh cupcake to get your spring off to a bright start.

Yield: 12 cupcakes
Prep Time: 20 minutes
Bake Time: 20 minutes

Lemon Poppyseed Cupcake Ingredients:
½ cup butter, room temperature
1 ½ cups cake flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup sugar
2 large eggs
zest and juice of one meyer lemon
1 tsp vanilla extract
½ cup buttermilk
¼ cup poppy seeds

Vanilla Cream Cheese Frosting Ingredients:
½ cup butter, room temperature
4 oz cream cheese, room temperature
1 tbsp vanilla extract
2 cups icing sugar

Directions for cupcakes:
– Preheat oven to 350°F. Line 12 cupcake tins with cupcake wrappers.
– Sift flour, baking powder, baking soda and salt into a small bowl.
– In bowl of a stand mixer, beat butter and sugar until fluffy.
– Beat in eggs one at a time, ensuring they are completely incorporated before continuing to the next one.
– Mix in the zest, lemon juice, and vanilla.
– Add flour and buttermilk to batter in two separate additions, beating completely between additions.
– Fold in poppyseeds.
– Fill cupcake liners and bake for 20-25 minutes.
– Remove from oven and cool completely before frosting.

Directions for frosting:
– Beat butter and cream cheese together until fluffy.
– Slowly add in vanilla.
– Slowly stir in icing sugar on low speed, one cup at a time.
– Pipe onto cupcakes and serve immediately.

For my cupcakes, I substituted SPLENDA® and low-fat cream cheese to lower the calories. Whenever you substitute SPLENDA for the sugar, you have to change a few things. For one, you need only half as much SPLENDA as the amount of sugar called for in your recipe (e.g., ½ cup of SPLENDA would replace 1 cup of regular sugar). To achieve a better rise, add a ½ teaspoon of baking soda for every 1 cup of SPLENDA you use. And, add one or two tablespoons of honey or molasses to boost flavor and provide some moistness. Finally, cakes made with SPLENDA don’t need to bake as long, so check 7-10 minutes before the original recipe’s expected bake time. For other tips on baking with SPLENDA, check out SPLENDA’s website.

I topped mine with blueberries and lemon zest, but you could top it with a variety of other things—lemonheads, chopped fresh strawberries, yellow sprinkles, etc. Don’t be afraid to eat this subtly tart treat for breakfast, we did. Live it up.

posted by Rachael in Recipes and have No Comments

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