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Triple Citrus Poppy Seed Cupcake

recipe-triple-citrus-poppy-seed-cupcakes-1

Cook Time: 1 Hour, 25 Minutes

Yield: 24 cupcakes

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Ingredients

Cupcakes

  • 2 Tbsp. freshly grated orange peel
  • 1/2 C. butter, softened
  • 1 1/4 C. sugar
  • 2 eggs
  • 1/4 C. milk
  • 2 C. flour
  • 1/4 tsp. salt
  • 2 tsp. Spice Islands® Poppy Seed
  • 1 package (8 ounces) cream cheese, softened
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Clabber Girl® Baking Powder

Frosting

  • 3 C. powdered sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. freshly grated lemon peel
  • 2 to 3 Tbsp. lime juice
  • 1/4 C. butter, softened

Directions

  1. Preheat oven to 325?F.
  2. Mix cream cheese, butter and sugar using an electric mixer until light and fluffy.
  3. Add eggs, milk and vanilla; mix thoroughly.
  4. Stir in remaining ingredients.
  5. Batter will be stiff.
  6. Portion into paper lined muffin tins; fill cups 2/3 full.
  7. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in centers of cupcake comes out clean.
  8. Let cool 10 minutes in pan.
  9. Remove warm cakes from pan and finish cooling on wire rack (a minimum of 30 minutes).
  10. Frost cupcakes when cool.
  11. Mix all ingredients with an electric mixer, until frosting is of desired spreading consistency.

Triple Citrus Poppy Seed Cupcake

recipe-triple-citrus-poppy-seed-cupcakes-1

Cook Time: 1 Hour, 25 Minutes

Yield: 24 cupcakes

Ingredients

Cupcakes

  • 2 Tbsp. freshly grated orange peel
  • 1/2 C. butter, softened
  • 1 1/4 C. sugar
  • 2 eggs
  • 1/4 C. milk
  • 2 C. flour
  • 1/4 tsp. salt
  • 2 tsp. Spice Islands® Poppy Seed
  • 1 package (8 ounces) cream cheese, softened
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 tsp. Clabber Girl® Baking Powder

Frosting

  • 3 C. powdered sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. freshly grated lemon peel
  • 2 to 3 Tbsp. lime juice
  • 1/4 C. butter, softened

Directions

  1. Preheat oven to 325?F.
  2. Mix cream cheese, butter and sugar using an electric mixer until light and fluffy.
  3. Add eggs, milk and vanilla; mix thoroughly.
  4. Stir in remaining ingredients.
  5. Batter will be stiff.
  6. Portion into paper lined muffin tins; fill cups 2/3 full.
  7. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in centers of cupcake comes out clean.
  8. Let cool 10 minutes in pan.
  9. Remove warm cakes from pan and finish cooling on wire rack (a minimum of 30 minutes).
  10. Frost cupcakes when cool.
  11. Mix all ingredients with an electric mixer, until frosting is of desired spreading consistency.

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