Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the lemon zest and juice.
In a separate bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, lemon juice, and zest, and beat until creamy.
Frost the cooled cupcakes with the lemon cream cheese frosting. Garnish with lemon slices and poppy seeds.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 12 cupcakes
Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1/4 cup fresh lemon juice
2 tablespoons lemon zest
2 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For the Lemon Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/4 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
Lemon slices and poppy seeds for garnish
Directions:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the lemon zest and juice.
In a separate bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, lemon juice, and zest, and beat until creamy.
Frost the cooled cupcakes with the lemon cream cheese frosting. Garnish with lemon slices and poppy seeds.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 12 cupcakes

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the lemon zest and juice.
In a separate bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, lemon juice, and zest, and beat until creamy.
Frost the cooled cupcakes with the lemon cream cheese frosting. Garnish with lemon slices and poppy seeds.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 12 cupcakes
Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1/4 cup fresh lemon juice
2 tablespoons lemon zest
2 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For the Lemon Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/4 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
Lemon slices and poppy seeds for garnish
Directions:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the lemon zest and juice.
In a separate bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, lemon juice, and zest, and beat until creamy.
Frost the cooled cupcakes with the lemon cream cheese frosting. Garnish with lemon slices and poppy seeds.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 12 cupcakes