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Lemon Poppy Seed Cupcakes

Lemon Poppy Seed Cupcakes That Brighten Your Day

Lemon Poppy Seed Cupcakes are a delightful treat, offering a soft texture and zesty flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 21 minutes
Total Time 41 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup granulated sugar Substitute with alternative sweeteners as needed.
  • 1 tablespoon fresh lemon zest Zest from 1 large lemon.
  • 1 cup full-fat sour cream Greek yogurt works for a lighter option.
  • 1/4 cup water Milk can be used for flavor.
  • 1/2 cup vegetable or canola oil Melted coconut oil is a substitute.
  • 1 large egg A flax egg is ideal for vegan option.
  • 1 teaspoon lemon extract Can substitute with additional lemon zest.
  • 1 teaspoon vanilla extract Vanilla bean paste offers enriched experience.
  • 1 1/2 cups cake flour All-purpose or gluten-free blend for options.
  • 1 tablespoon poppy seeds Feel free to omit if preferred.
  • 1 teaspoon baking powder Ensure it's fresh for optimal results.
  • 1/4 teaspoon fine salt Balances sweetness.
For the Frosting
  • 1/2 cup unsalted butter Use vegan butter for dairy-free alternative.
  • 8 oz cream cheese Dairy-free cream cheese works for vegan option.
  • 3 cups powdered sugar Adjust to suit sweetness preference.
  • 2 tablespoons lemon juice Freshly squeezed is best.
  • 1/4 cup lemon curd Optional filling for cupcakes.

Equipment

  • muffin pan
  • Mixing bowls
  • Whisk
  • spoon or ice cream scoop
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners.
  2. Combine granulated sugar and fresh lemon zest in a bowl, massaging until fragrant.
  3. In another bowl, whisk together sour cream, water, vegetable oil, egg, lemon extract, and vanilla until smooth.
  4. Fold the wet mixture into the sugar and zest, then sift in cake flour, poppy seeds, baking powder, and salt. Mix gently.
  5. Fill each cupcake liner about three-quarters full. Bake for 18-21 minutes, rotating halfway.
  6. Let them cool in the pan for 10 minutes, then transfer to a wire rack.
  7. Beat butter and cream cheese until smooth. Gradually add lemon zest, vanilla, salt, powdered sugar, and lemon juice.
  8. Frost cooled cupcakes using a piping bag, optionally adding lemon curd filling before frosting.
  9. Garnish with lemon peel hearts, lemon zest, and extra poppy seeds.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 90mgSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Accurate flour measurement is essential for fluffy cupcakes. Cupcakes can be stored at room temperature for up to 5 days.

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