Zesty Lemon Poppy Seed Cupcakes You'll Love to Bake
Delight in these Lemon Poppy Seed Cupcakes that blend zest and sweetness for a perfect treat.
Equipment
- muffin tin
- Mixing bowls
- Whisk
- Spatula
- piping bag
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour Can use gluten-free flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter Can substitute with margarine
- 1 cup granulated sugar
- 2 large eggs Can use flax eggs for vegan
- 2 tablespoons lemon zest
- ¼ cup lemon juice Use fresh juice
- ½ cup buttermilk Can substitute with milk and vinegar
For the Frosting
- 3 cups powdered sugar
- ½ cup heavy cream Almond milk can be used
Instructions
Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
- Beat softened butter and granulated sugar in a large bowl until light and fluffy, around 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon zest and juice until fully combined.
- Gradually mix the flour mixture into the wet ingredients, alternating with buttermilk.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes until lightly golden and a toothpick inserted comes out clean.
- Cool the cupcakes completely in the tin before transferring them to a wire rack.
Make the Frosting
- Prepare the frosting by beating the softened butter until creamy, then gradually adding powdered sugar, lemon juice, zest, and heavy cream.
- Frost the cooled cupcakes using a piping bag or spatula.
Notes
Optional: Garnish with slices of fresh lemon for an eye-catching display.