Triple Citrus Poppy Seed Cupcakes Recipe
- Cook Time: 1 Hour, 25 Minutes
- Yield: 24 cupcakes
- Citrus and poppyseeds shine in this homemade cake batter.
Ingredients
Cupcakes
- 2 tbsp freshly grated orange peel
- 1/2 cup butter, softened
- 1 1/4 cup sugar
- 2 eggs
- 1/4 cup milk
- 2 cup flour
- 1/4 tsp salt
- 2 tsp Poppy Seed
- 1 package (8 ounces) cream cheese, softened
- 1 tsp vanilla extract, pure
- 1/2 tsp baking soda
- 1 tsp baking powder
Frosting
- 3 cup powdered sugar
- 1 tsp vanilla extract, pure
- 1 tsp freshly grated lemon peel
- 2 to 3 tbsp lime juice
- 1/4 cup butter, softened
Directions
- Preheat oven to 325?F.
- Mix cream cheese, butter and sugar using an electric mixer until light and fluffy.
- Add eggs, milk and vanilla; mix thoroughly.
- Stir in remaining ingredients.
- Batter will be stiff.
- Portion into paper lined muffin tins; fill cups 2/3 full.
- Bake for 30 to 35 minutes, or until a wooden toothpick inserted in centers of cupcake comes out clean.
- Let cool 10 minutes in pan.
- Remove warm cakes from pan and finish cooling on wire rack (a minimum of 30 minutes).
- Frost cupcakes when cool.
- Mix all ingredients with an electric mixer, until frosting is of desired spreading consistency.
