Wash the lemons, grate them dry and peel them in zests. Cream 250 g butter, vanilla sugar, sugar, half of the lemon zests and poppy seeds with the whisk of the hand mixer. Stir in the eggs one by one.
Mix flour and baking powder and stir in alternately with the milk. Line the hollows of a muffin tray (12 hollows) with baking cups. Spread the dough into the troughs and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) Bake for 15-20 minutes. Remove and let cool on a cake rack.
For the Frosting, whisk 200 g butter and icing sugar with the whisk of the hand mixer until creamy, stir in cream cheese. Pour Frosting into a piping bag with a large star-shaped spout. Spray a rose blossom on each muffin from the outside towards the middle.
Decorate with the remaining lemon zests and sprinkle with poppy seeds.