Lemon Poppy Seed Cupcakes with Cream Cheese Frosting

Bright and zesty lemon poppy seed cupcakes topped with smooth cream cheese frosting — a refreshing and moist treat for spring and summer.

Ingredients:

• 1½ cups all-purpose flour
• 1 tbsp poppy seeds
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 2 large eggs
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• ½ cup buttermilk

Frosting:

• 8 oz cream cheese, softened
• ¼ cup butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
2. In a bowl, whisk flour, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs, lemon zest, and juice.
4. Alternate adding dry ingredients and buttermilk, mixing gently.
5. Divide batter evenly into liners.
6. Bake 18–20 minutes. Let cool completely.
7. For frosting, beat cream cheese and butter, then add sugar and vanilla. Pipe onto cupcakes.