Ladies and Gentlemen, I introduce to you what I call the
“Glazin’ Lemon Poppy Seed Poundcake Cup”
Sounds good, doesn’t it?
Glazin’ Lemon Poppy Seed Cups!
Ingredients:
Cupcakes:
- 2 1/4 cups cake flour
- 1 1/8 cups white sugar
- 1 teaspoon salt
- 4 1/2 tablespoons poppy seeds
- 1 1/3 cups unsalted butter, softened
- 5 eggs
- 3/4 cup white sugar
- 3/4 cup fresh lemon juice
Glaze:
- 1/2 cup white chocolate chips
- 1 T milk
Frosting:
- 1 stick butter – softened
- 1 lb powdered sugar (approximately)
- 1 cup white chocolate chips
- 3 T milk
Instructions
Cupcakes:
- Preheat 350
- Sift together flour and salt. In mixing bowl beat butter and sugar until smooth and creamy. Add the zest and the eggs one at a time until combined. SLowly add the flour mixture until a batter forms…do not over mix. Lastly add the poppy seeds and mix slowly until incorpoated in the batter.
- Fill cupcake pans, with or without wrappers. If you are not using cupcake liners make sure to butter and flour each cup to prevent sticking. (or use baking spray)
- Bake for 18-20 minutes, until toothpick comes out clean. Makes about 13 cupcakes.
- While the cupcakes are baking combine 3/4 cup sugar and 3/4 cup lemon juice in small saucepot over medium heat and stir until sugar is melted. Remove your syrup from heat.
- When cupcakes are done remove them from the pan and poke holes in them with a toothpick. Brush or spoon your lemon syrup over them. Let sit for about 10 minutes before glazing.
Glaze:
- In small bowl add chips and milk and microwave in 20 second intervals until chips are melted and smooth.
- Spoon glaze over the cupcakes and let set, about 20 minutes.
Frosting:
- Combine chips and milk in small bowl and microwave at 20 second intervals until melted. Meanwhile cream softened butter at med-high speed in mixer. When chocolate is melted add to the butter and mix until incorporated…now slowly add powdered sugar until you reach a soft frosting. It will firm up as the white chocolate cools, so be sure not to add too much powdered sugar.
- Frost cupcakes and you’re done!
Hi there!
Would love to try this recipe, however I noticed in the directions you mention adding the zest to the butter/sugar after beating it, yet there is no zest listed in the ingredients. I assume you’re calling for lemon zest – can you please verify as well as give us the amount needed? Thanks in advance…love your site!
Kind regards, Sarah
I found this on a link from a friend and so I can’t go back to your blog to find the original post. Can you post or send me the link?
Thanks!
I am so sorry! This is such an old recipe, it looks like the internet ate it! I will work on reworking this post and getting a current recipe up soon!
I posted the recipe on the site, I think one post lower than the pictures. Just scroll down a little and you’ll see it. Thanks!
Still can’t find the recipe anywhere!!!
I fixed the issue. This post is one of my very first (totally embarrassing) and when I moved my website over to the new platform some of the pictures and recipes disappeared! Sorry!
sure would like the recipe….where is the link? thanks
Wow. I love this idea! Especially the white chocolate glaze and then frosting on top of that! These look and I’m sure taste amazing!