Espresso and Lime

Lemon Poppyseed Cupcakes
1 Preheat your oven to 350 degrees
2 Whisk together 1 1/8 cup of all purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt and 1 tablespoon of poppyseeds in a small bowl
3 Using a stand mixer or an electric hand mixer, cream together 6 tablespoons of butter and 3/4 cup of sugar
4 Add 1 tablespoon of lemon zest, 1 egg, 1/2 cup of whole milk and 1/8 cup of lemon juice and mix until smooth and fully combined
5 Add dry ingredients (flour, baking powder, salt and poppyseeds) and mix until combined
6 Divide the batter between 12 lined cupcake tins
7 Bake on a middle rack at 350 degrees for 18-20 minutes or until a toothpick comes out of the center of a cupcake clean
8 Transfer cupcakes onto a cooling rack to fully cool before frosting
Lemon Buttercream Frosting
1 Whip together 8 tablespoons of butter at room temperature with 1/8 cup of whole milk in a large bowl
2 Add 2 cups of confectioners sugar and 1/8 cup of lemon juice. Whip until creamy
3 Add the remaining 2 cups of confectioners sugar, a little at a time, and whip until creamy
4 Top fully cooled cupcakes with frosting and enjoy!