Lemon Poppy Seed Cupcakes with Lavender Cream Cheese Frosting
Graduation parties, baby showers and spring birthdays all deserve cupcakes. Our Lemon Poppy Seed muffin mix bakes up tender and bright, and a swirl of lavender cream cheese frosting turns muffins into party cupcakes.
Graduation parties, baby showers and spring birthdays all deserve cupcakes. Our Lemon Poppy Seed muffin mix bakes up tender and bright, and a swirl of lavender cream cheese frosting turns muffins into party cupcakes.
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Why this pairing works
Tangy cream cheese frosting balances sweet lemon cake, and a tiny bit of lavender extract makes the frosting taste like the farm without overpowering the lemon.
Makes 12 cupcakes Prep 20 min Cook 20 min
Ingredients
- 1 bag Lavender Muffin Mix (Lemon Poppy Seed), plus the ingredients listed on the package
- 8 oz cream cheese, softened
- 4 Tbsp butter, softened
- 2 1/2 cups powdered sugar
- 1/8 tsp Lavender Extract, or to taste
- 1 tsp lemon zest, plus a pinch of salt
- 2 Tbsp Lavender Sugar, for sprinkling
Directions
- Prepare the batter according to the package directions and divide among 12 paper-lined muffin cups.
- Bake as directed, checking a few minutes early, until a toothpick comes out clean. Cool completely.
- Beat the cream cheese and butter until smooth. Add the powdered sugar, lavender extract, lemon zest and salt and beat until fluffy, about 2 minutes.
- Pipe or swirl the frosting onto the cupcakes and finish with a sprinkle of Lavender Sugar.
Make it your own
- For a baby shower, tint the frosting pale pink, blue or yellow.
- Top each cupcake with a tiny paper flag in school colors for graduation.
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