Sunday, October 3, 2010

Bridal Shower Cupcakes

Katie and all of the bridesmaids

I have been scared out of my mind for the past month, wondering if the bridal shower I was helping to plan would turn out how we all imagined. All of the bridesmaids helped to plan my best friend Katie's bridal shower, and I was in charge of the desserts (and the favors). At first I wanted to make petit fours, then I decided against it in favor of cupcakes. But then the search for the perfect bridal shower cupcake went into effect. I wanted something that Katie would love and would also tie in with the other food and decor. Katie loves red velvet, so I made a batch of red velvet cupcakes with cream cheese frosting. But I had to make another type of cupcake, so I went with lemon poppyseed cupcakes with vanilla buttercream and lemon zest. Sims came up with the great idea to use lemons as card-holders to designate what each item was, so everything went well together. I was so excited that everything turned out beautifully, and here's a few pictures of the brunch. We were so lucky that Michelle offered up her gorgeous home to host the shower, and Katie got so many great kitchen items that I think I'm going to have to start cooking at her house when they move in at the end of the month!

The spread


Lemon Poppy Seed Cupcakes

1 cup all-purpose flour
1 1/2 tablespoons poppy seeds
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup plus 2 tablespoons butter, room temperature
2 large eggs, room temperature
1 teaspoon freshly grated lemon zest
1/2 teaspoon lemon extract
1/4 cup sour cream

Preheat your over to 350 degrees, and line cupcake or muffin pan with cupcake liners.

In a bowl, whisk together the flour, poppy seeds, baking powder and salt. In another bowl, beat the sugar and butter together until light and fluffy, about 2-3 minutes on medium-high speed. Add the eggs, lemon zest and lemon extract, and beat until combined. Add the flour mixture and beat on low speed until just combined, about 1 minute. Add the sour cream and beat until just combined, scraping down the sides of the bowl as needed.

Divide the batter evenly among the cupcake liners, filling each about three-fourths full. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, about 18-20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour. Frost with your favorite buttercream recipe and garnish with lemon zest.


  1. Your spread looked beautiful! And the cupcakes sound delicious...I'm going to have to try this recipe out!

  2. Nik- The spread looks fabulous, you are quite the hostess with the mostess!


  3. Nikki, great job with the shower. The cupcakes look great. I can't wait to make a batch. Terra

  4. Thank you Nikki everything was great! I can't wait to make these cupcakes