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Lemon Poppy Seed Cupcakes Recipe

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4.3 from 7 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 24 servings

Description

These delightful Lemon Cupcakes combine a moist, tender crumb with a refreshing citrus flavor enhanced by poppy seeds. Topped with a creamy lemon buttercream frosting, they make a perfect treat for any occasion.

Ingredients

Cupcakes

  • 2 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 5 teaspoons poppy seeds
  • 3/4 cup unsalted butter (at room temperature)
  • 1 1/2 cups granulated sugar
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 3/4 cup milk
  • 2 tablespoons lemon juice

Frosting

  • 1/3 cup unsalted butter
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons lemon juice
  • Additional lemon zest and poppy seeds for topping

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) and line two 12-cup muffin pans with cupcake liners to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, combine the all purpose flour, baking powder, salt, and poppy seeds. Stir to evenly distribute the poppy seeds and leavening agents.
  3. Cream Butter and Sugar: In a large bowl, beat the room temperature unsalted butter, granulated sugar, and lemon zest together until the mixture is light and fluffy, which will help create a tender crumb.
  4. Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate air and ensure an even batter consistency.
  5. Combine Flour Mixture: Add half of the flour mixture to the wet ingredients and beat on low speed just until combined to avoid overmixing.
  6. Add Liquids: Pour in the milk and lemon juice, mixing on low speed until everything is well combined.
  7. Add Remaining Flour Mixture: Add the rest of the flour mixture and gently mix until the batter is smooth and uniform.
  8. Fill Cupcake Liners and Bake: Evenly divide the batter into the cupcake liners, filling each about 3/4 full. Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
  9. Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting.
  10. Prepare Frosting: Beat the unsalted butter in a bowl until light and fluffy to form the base of your frosting.
  11. Add Powdered Sugar: Gradually beat in 2 cups of the powdered sugar, mixing well to avoid lumps.
  12. Incorporate Liquids: Slowly add the milk and lemon juice to the frosting and mix until smooth.
  13. Finish Frosting: Beat in the remaining 2 cups of powdered sugar until the frosting is thick and spreadable.
  14. Frost Cupcakes: Pipe or spread the lemon frosting onto the cooled cupcakes, then garnish with additional lemon zest and a sprinkle of poppy seeds for an elegant finish.

Notes

  • Ensure the butter and eggs are at room temperature to achieve a smooth batter.
  • Do not overmix the batter after adding flour to keep the cupcakes tender.
  • Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
  • You can store unfrosted cupcakes in an airtight container for up to 2 days; frost just before serving.
  • For a more intense lemon flavor, add a bit more lemon zest to the batter and frosting.
  • If you prefer a thicker frosting, refrigerate it for 15-20 minutes before piping.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/lemon-poppy-seed-cupcakes-recipe/