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Secret Lemon Poppyseed Cupcakes




Source of Recipe


Mystic6799






List of Ingredients



• 3 1/2 cups cake flour
  
• 2 teaspoons Clabber Girl baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 cup unssalted butter, at room temperature
  
• 2 cups sugar
  
• 5 eggs
  
• 2/3 cup milk
  
• 2 1/2 tablespoons lemon zest
  
• 1/3 cup lemon juice
  
• 2 1/2 tablespoons poppy seeds
  
• 1 1/2 pints fresh or frozen raspberries
  
• Optional Lemon Lovers Glaze:
  
• 3 tablespoons lemon juice
  
• 4 tablespoons sugar
  
• Frosting:
  
• 12 ounces cream cheese, at room temperature
  
• 3 cups powdered sugar, sifted
  
• 2 to 4 tablespoons cream, if necessary
  
• Poppy seeds for garnish
  






Instructions



1. Preheat oven to 350 degrees and line 2 muffin tins with cupcake liners.
   
2. Sift together the flour, baking powder and salt. Cream the butter and sugar well. Add the eggs one at a time. Add the flour mixture in 3 parts, alternately with the milk, beginning and ending with the flour. Stop and scrape the bowl and beaters as necessary to ensure even mixing. Stir in the lemon zest, lemon juice and poppy seeds.
   
3. Divide the batter evenly in the lined muffin tins. Gently push 3 or 4 raspberries into the center of the batter, with your fingers or a spoon and smooth the batter over the berries.
   
4. Bake for about 22 to 25 minutes, depending on the size of the muffin tin. The cupcakes should spring back when pressed gently with your finger.
   
5. For lemon lovers glaze, after cooling for about 10 minutes, gently poke a fork over the surface of each cupcake and brush with the glaze then cool completely.
   
6. For the frosting, using a stand mixer or hand held beaters, whip the softened cream cheese until smooth, add the powdered sugar and lemon extract and beat until smooth and creamy. If the frosting is to stiff, add a few tablespoons of cream to make it more spreadable. Sprinkle with poppy seeds for decoration.