Tag Archives: cupcakes

Lemon Poppy Seed Cupcakes with Lemon Cream Cheese Frosting + 5 Spring Cupcake Links!

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lps0006I called an old friend today to wish her a happy birthday. A few hours later she called me back. We attempted to have a conversation, but N started crying. Neither of us could ignore his helpless newborn cry so we said goodbye. I felt sad we couldn’t chat longer. I miss her. Distance and small children who need us make staying in touch difficult. We try anyway because we need each other. We try because we remind each other of who we are. We try because a 20 year friendship deserves it.  One day our little people won’t need us as much and our conversations will last longer than 5 minutes. So today we make an effort for one day.

If today, we had more than 5 minutes to chat this is what I would have said: Happy birthday sweet friend! It is so good to hear your voice. I know, it is hard to believe we haven’t talked since N was born. Crazy how 5 weeks fly by. Lets not let another 5 weeks go by. Are you taking some time for yourself today? You should. No, don’t feel guilty. You deserve some time just for you. They will be ok. I wish we could grab a drink tonight and chat and eat the cupcakes I made. I think it is so cool your birthday falls on the first day of spring! Spring means a new beginning. This 36th year is your new beginning. Surprise yourself this year. Do something adventurous, and call me and tell me all about it. Also, be patient with yourself. You have a lot going on and there is only so much you can do in a day. Go for a run to clear your head as often as you can. Go to yoga and breathe out whatever is troubling you. Stop debating about whether you should have a second piece of cake today. You should damn it! It’s your birthday! You mentioned buying eye cream. You should buy some. Time is not our friend. If it works let me know! I know you have to go, me too. I hope this is your best year yet. I love you and miss you terribly. Bye for now.

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Lemon Poppy Seed Cupcakes with Lemon Cream Cheese Frosting

Recipe adapted from Alice Water’s The Art of Simple Food 1-2-3-4 Cake and Averie Cook’s Lemon Cream Cheese Frosting

makes 12 cupcakes

Ingredients for cake:

2 eggs

1/2 cup of milk

1 stick of unsalted butter, at room temperature

1 cup of sugar

1/2 tsp vanilla extract

2 tbsp. poppy seeds

zest of 1 lemon

1 tsp. fresh lemon juice

1 1/2 cups cake flour

2 tsp. baking powder

1/4 tsp. kosher salt

Directions:

Pre-heat your oven to 350. Line a 12 cup standard size muffin pan with cupcake liners and set aside.

Separate 2 eggs and set aside. Sift and measure 1 and 1/2 cups of cake flour into a medium bowl. Stir in 2 teaspoons of baking powder and a 1/4 teaspoon of kosher salt. Set aside.

Using a stand mixer, fitted with a paddle attachment, beat 1 stick of butter until light and fluffy. Add 1 cup of sugar and lemon zest. Cream until light and fluffy, scraping down the sides once or twice. Add the egg yolks, one at a time. Now add vanilla extract and fresh lemon juice. Once it is well combined, add the flour mixture and milk alternately. Start with 1/3 of the flour and then 1/3 of the milk, ending with the flour. Stir until just incorporated. Do not over mix! In a separate bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the batter. Spoon the batter, about 2/3rd the way full, into the prepared muffin pan and bake for about 18-20 minutes. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. The cupcakes will last in an air tight container, at room temperature for 2 days. Enjoy and happy spring!

Lemon Cream Cheese Frosting

recipe barely adapted from Averie Cooks

(double the recipe if you want a lot of frosting on your cupcakes)

Ingredients:

1/4 cup of cream cheese, softened

2 tablespoons of fresh lemon juice

1 1/4 cups of confectioner’s sugar or more for desired consistency

pinch of kosher salt

optional: lemon zest for garnish

Directions:

Using a stand mixer with a paddle attachment, beat the cream cheese, lemon juice and confectioner’s sugar until smooth. Add a pinch of salt. Continue to add sugar until you reach desired consistency. Refrigerate the frosting for about an hour so it firms up a bit. Once firm, frost your cupcakes with as much or as little frosting as you like. Enjoy!

5 Spring Cupcakes You Should Try!

If you like lemon meringue pie, why not try the cupcake version? Cooking Classy has a recipe that looks fantastic and I’m guessing tastes even better!

Looking for a cupcake recipe to try on your more adventurous eaters? I found it! Head to Annie’s Eats for her strawberry balsamic cupcake recipe.

I love the combination of raspberries and lemon. I need to make this cupcake by My Baking Addiction very soon.

I love carrot cake, especially in cupcake form. The Cupcake Project has a carrot cake cupcake recipe that promises to be moist and delicious. Check it out!

Peeps and Easter go hand in hand. I love Peeps, especially when they are a little stale. How about a vanilla cupcake, frosted with vanilla raspberry marshmallow frosting, topped with a pink peep? Yes please! Heather Cristo has the recipe for you.

Peach Cupcakes with Brown Sugar Buttercream Frosting + A Birthday

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I turned 35 a few days ago. 35. I was 25 yesterday, I blinked and now I am 35. It is not so much the number that bothers me but more the passage of time. It goes by too fast. I would rather be where I am now at 35 than where I was at 25. I like myself more now than I did 10 years ago. That is saying a lot because I am a pretty harsh critique of myself.

So to celebrate the start of my 35th year we hired a sitter and Bubba and I went to an excellent restaurant in the North End called, Carmen. I had linguine with clams in fra diavolo sauce. The sauce was fresh and spicy and creamy all at the same time. The pasta was cooked to perfection and the clams were off the boat fresh. Bubba ordered scallops on a summer risotto with bacon. Amazing! After dinner, we took a long stroll and ended up at Lulu’s Sweet Shop. Lulu’s is known for their cupcakes. I love cupcakes. After eating a carrot + pineapple cupcake with cream cheese frosting in less than 3 minutes, I started thinking about cupcakes, a lot.

The next morning I obsessively looked at dozens of cupcake recipes until I came across one by Smitten Kitchen called Peach Cupcakes with Brown Sugar Frosting. I’m sold! I love peaches but peaches in a cupcake was something completely new and exciting.

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These cupcakes are very easy to make. The cake itself is very moist and light. The peach pieces add a fresh sweetness. The frosting is not like any frosting I’ve had and I think this it would work well on a number of cakes or cupcakes. I might try it on a carrot cake or spice cake next time.

I didn’t tweak either of the recipes at all. Maybe next time I’ll switch things up a bit, but I think they are pretty perfect just the way they are. Give them a shot! You will not be disappointed. Take them to a friend on her birthday. Who doesn’t love a cupcake?

Peach Cupcakes with Brown Sugar Cream Cheese Frosting

by Smitten Kitchen

Yields about 24 cupcakes

Ingredients

3 cups cake flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

Pinch of nutmeg

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

3/4 cup packed  dark or light brown sugar packed

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1 1/2 cups buttermilk, sour cream or full-fat yogurt ( I used full fat plain yogurt.)

3 large peaches, peeled, cored, and chopped small

Directions

Preheat the oven to 350 and  line 24 muffin cups with paper liners.

In a medium bowl, sift together the flour, baking powder, baking soda, salt and nutmeg and set aside. Cream the butter and sugars together until light and fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition. Add the vanilla. Gently mix the yogurt, buttermilk or sour cream.

Add the dry ingredients to the wet ingredients. Do not over mix. Fold in the peach chunks.

Divide the batter evenly among the prepared cupcake liners. I use an ice cream scoop for this part.

Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Check at 18 minutes and continue baking if necessary. Cool the cupcakes for about five minutes in the muffin tin. After 5 minutes, place on a wire rack to cool completely.

Brown Sugar Cream Cheese Frosting

1 1/4 cups light brown sugar

1/4 cup cornstarch (Brown sugar is more damp than granulated or powdered sugar and is missing the cornstarch thickener. Adding cornstarch helps the frosting to set up.)

1/2 cup powdered sugar

2 8-ounce packages of cream cheese, at room temperature

1/2 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature

1/2 teaspoon vanilla extract

Whisk together the brown sugar, cornstarch and powdered sugar. Using a stand mixer, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla. Beat until frosting is smooth and light. Refrigerate the frosting until it thickens back up, about 30 minutes and spread on cooled cupcakes. I bought an inexpensive Wilton’s decorating kit at Michael’s. This is a good purchase if even if you only like to occasionally decorate cakes and cupcakes.