Cream Cheese Poppy Seed Cupcakes

On my birthday this year, I thought I'm make myself a cupcake. I love poppy seed cake with cream cheese frosting--this one has the cream cheese baked right in the center.

makes 4 cupcakes or 1 6-inch round layer (omit cream cheese filling and frost with Cream Cheese Frosting)

5 tablespoons softened butter
1/2 cup flour
1/8 teaspoon salt
1/2 cup powdered unrefined cane sugar, plus one teaspoon, plus more for dusting
1 large egg plus one egg yolk
1/2 teaspoon vanilla extract
1/4 cup cream cheese, room temperature
one teaspoon poppy seeds plus 1/2 teaspoon

1. Preheat oven to 325 degrees F.
2. Put cupcake papers into 4 cups in a muffin tin or into 4 ramekins.
3. Whisk flour and salt in a medium bowl.
4. Cream butter with an electric mixer, then sift in 1/2 cup powdered sugar and continue to cream until light and fluffy.
5. Mix in egg and egg yolk, one at a time, and vanilla.
6. Reduce speed to low. Add the flour mixture and poppy seeds and mix until just combined.
7. Spoon the batter into the cupcake cups, dividing evenly between them.
8. Beat the cream cheese and 1 teaspoon powdered sugarwith an electric mixer until smooth.
9. Spoon 1 tablespoon of the cream cheese mixture into each cupcake and sprinkle with poppy seeds.
10. Bake about 25 minutes, until a cake tester comes out clean.
11. Let cool 5 minutes, then transfer cakes to a wire rack to cool completely.
12. Serve dusted with powdered sugar.