8ouncescream cheese - or - Tofutti® Better Than Cream Cheese, room temperature
1 1/2cupspowdered sugar
Preheat oven to 350°F. Line cupcake tins with paper liners. Sift flour, baking powder, baking soda and salt into a small bowl. In bowl of a stand mixer, beat butter and sugar until fluffy, about five minutes. Incorporate eggs one at a time until well blended. Mix in the zest, lemon juice and vanilla.
Add flour and buttermilk to batter in two separate additions, until well mixed. Fold in poppy seeds. Fill cupcake liners 3/4 full, bake for 25-30 minutes, rotating half way through baking time. Remove from oven and cool completely before frosting.
Beat butter and cream cheese together until fluffy. Add-in the vanilla and stir to combine. Mix-in powdered sugar on low speed until incorporated. Pipe onto cupcakes and serve immediately.
Since lactose intolerance was the concern and not a milk allergy, goat milk or butter is often a fine substitution.