Poppyseed muffins, whether lemon or almond, have always been a favorite of mine. I could probably eat one every day, if my body would let me. There’s something about those little black spots that make me fall in love, which is silly, really. They’re flavorless to me. But still, there’s just something about them…
Anyway, because cupcakes are my meal of choice, I decided to tweak a basic cake recipe a bit by adding some fresh lemon juice, grated lemon peel, and poppy seeds.
Making these cupcakes turned out to be an incredibly clever decision on my part. I think they’re gorgeous! Oh, and I was eating them two at a time. The fresh squeezed lemon juice makes the flavor fairly potent, and the icing complements the cupcake so well. Lemon? Almond? Poppy seeds? Best of both worlds!
Lemon Poppy Seed Cupcakes
1/2 C Butter
1 C Sugar
1 1/2 C Flour
1/4 Tsp Baking Soda
1/4 Tsp Salt
1/2 C Milk
3 Tbsp Lemon Juice ( I used freshly squeezed lemon juice)
1 Tbsp Grated Lemon Peel ( I used dried lemon peel)
1 Tsp Poppy Seeds
Preheat your oven to 325 degrees.
Cream the butter and sugar until fluffy, about 4 minutes. Add the eggs, one at a time, beating in between. In a separate bowl, combine the flour, baking soda, and salt. Alternately add the dry ingredients and the milk, and continue beating. Add the lemon juice, lemon peel, and poppy seeds and stir.
Pour batter into a lined or greased cupcake pan. Bake cupcakes for 18-22 minutes, until a toothpick inserted comes out clean.
1/2 C Butter
1 1/2-2 Cups Powdered Sugar
1 Tsp Pure Almond Extract
1 Tbsp Milk
1/2 Tsp Poppy Seeds
Beat the butter and a 1/2 cup of the powdered sugar. Add the extract and milk and continue beating. Continue to add powdered sugar until you reach your desired consistency. Beat in the poppy seeds.