These lemon poppy seed cupcakes are light and fluffy, perfectly sweetened and full of flavor from the lemon zest and poppy seeds. Then topped with a light cream cheese frosting that tastes amazing!
Preheat the oven to 350°F. Line two cupcake tins with paper liners.
In a large bowl or a the bowl of a stand mixer, combine the sugar and lemon zest. Whisk in the flours, sugar, baking powder and salt. Add the butter and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, beating well after each addition.
Combine the milk, vanilla and lemon extract in a measuring cup and add about half of the milk mixture to the flour mixture. Beat until well blended and smooth. Add the other half of the milk mixture and beat until smooth. Gently fold in the poppy seeds.
Fill paper liners 2/3 full and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for a few minutes and then remove to a cooling rack to cool completely.
To make the frosting, beat the butter and cream cheese until light and fluffy. Add the powdered sugar and vanilla and mix until combined. Beat until light and fluffy.
Once cupcakes have cooled, frost cupcakes as desired. I used a 1M frosting tip.
Notes
Check out this post:How to frost cupcakes using a 1M tip.Storage: Store leftovers in a sealed container for up to 3 days.Make ahead: You can make these cupcakes ahead of time, however I would recommend storing the frosting in the refrigerator and frost the morning of the event.