These cupcakes were actually designed by Beardy Boyfriend. As the primary person who samples all my baking, he gets to try a wide variety of food. In this case, he had particularly enjoyed a lemon and poppy seed loaf I had made and asked me to repurpose the recipe as cupcakes, with his preferred cream cheese icing. It was my first real chance to come up with a recipe myself, and I was kind of excited about it. And for my first converting attempt, they did turn out pretty! Which I think means that more experimenting is needed in future…
Lemon and Poppy Seed Cupcakes (adapted from Cake Days)
190g unsalted butter
190g plain flour
3 eggs (not pictured)
1 tsp baking powder
4 tbsp poppy seeds
Zest and juice of 1 lemon
1 tsp lemon extract (I added this the first time I made it and left it out the second and I’d definitely recommend adding it – it really makes a difference)
250ml whole milk
80g ricotta cheese
Cream butter and sugar together. Add in the ricotta and mix in the eggs. Zest the lemon and add the lemon juice and zest, along with the lemon extract. Add in the whole milk.
Sift in the plain flour and caster sugar.
Mix in the poppy seeds and spoon into muffin tins. Heat the oven to 170C.
Cook for about 15 to 25 minutes, possibly a bit longer, until you can put a skewer in and it comes out clean! This one takes a little bit longer than most cupcakes due to the recipe.
I topped it with a basic cream cheese frosting, but I think it’d be even nicer if was a little bit lemon flavoured!
It’s particularly nice for lemon fans, but I think it’s a bit more of a summer cupcake! Enjoy…