Poppyseed Lemon Cupcakes with Vanilla Cream Cheese Frosting by Guilty Kitchen
- 1/2 cup butter, room temperature
- 1 1/2 cups cake flour
- 1/2 tsp Baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 2 large eggs
- zest and juice of one meyer lemon
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 cup poppy seeds
- This recipe is vegetarian
- Produce
- Meyer lemon, zest and juice of (1)
- Cooking & Baking
- Baking powder (1/2 tsp)
- Baking soda (1/4 tsp)
- Cake flour (1 1/2 cups)
- Poppy seeds (1/4 cup)
- Salt (1/4 tsp)
- Sugar (1 cup)
- Vanilla extract (1 tsp)
- Dairy
- Butter (1/2 cup)
- Buttermilk (1/2 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on indiansimmer.com
Social Stats
59.6Rating
1-100
1-100
14Tweets
78Facebook
Shares
Shares
6StumbleUpon
Views
Views
600PinterestPins
Recipe Stats
Published March 30, 2011 (1 year ago).
11 people saved this recipe.
