Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 30 minutes
Yield: 24 cupcakes
- CUPCAKES:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter OR margarine, softened
- 1-1/4 cups sugar
- 2 eggs
- 1/4 cup milk
- 1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
- 2 tablespoons freshly grated orange peel
- 2 teaspoons Spice Islands® Poppy Seed
- 2 cups flour
- 1 teaspoon Argo® Baking Powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- FROSTING:
- 3 cups powdered sugar
- 1/4 cup butter OR margarine, softened
- 1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
- 1 teaspoon freshly grated lemon peel
- 2 to 3 tablespoons lime juice
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- For CAKE:
Preheat oven to 325°F.
Mix cream cheese, butter and sugar using an electric mixer until light and fluffy. Add eggs, milk and vanilla; mix thoroughly. Stir in remaining ingredients. Batter will be stiff.
- Portion into paper lined muffin tins; fill cups 2/3 full. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in centers of cupcake comes out clean. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack (a minimum of 30 minutes). Frost cupcakes when cool.
- For FROSTING:
Mix all ingredients with an electric mixer, until frosting is of desired spreading consistency.
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