Lemon Poppy Seed Cupcakes (Edit recipe)

Easy Lemon Poppy Seed Cupcakes are soft, moist, and made with fresh lemon juice and zest. Tangy lemon cream cheese frosting adds a creamy and delicious finishing touch. You only need basic baking ingredients and less than 1 hour to make these cupcakes from start to finish.

25 minutes

16 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	421
Fat:	25 g
Carbohydrates:	35 g
Protein:	13 g
Cholesterol:	58 g
Sodium:	205 mg
Fiber:	0 g
Sugars:	33 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 12

Ingredients

Cupcakes

210 grams Cake Flour, (1 1/2 cups)
1 tsp Baking Powder
0.25 tsp Baking Soda
0.5 tsp Salt
210 grams Granulated White Sugar
113 grams Unsalted Butter, at room temperature (1/2 cup)
1 Tbsp Lemon zest
1 whole Egg, at room temperature
2 whole Egg Whites, at room temperature
1.5 tsp Vanilla Extract
60 grams Lemon Juice
120 grams Sour Cream, at room temperature
2 Tbsp Poppy Seeds

Lemon Cream Cheese Frosting

170 grams Unsalted Butter, at room temperature (3/4 cup)
112 grams Full Fat Cream Cheese, at room temperature (4 ounces)
450 grams Powdered Sugar, (1 pound)
2 tsp Lemon zest
1 Tbsp Heavy Cream (Whipping Cream)
1 Tbsp Poppy Seeds, for decorating

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F/177°C. Line a muffin pan with cupcake liners. Set aside.
In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until creamy, 2-3 minutes. Scrape down the sides of the bowl as needed.
Beat in the egg and egg whites, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla until mixed.
With the mixer on low speed and in three parts, alternately add the dry ingredients and lemon juice to the batter, beginning and ending with the dry ingredients. Beat together mostly, leaving a few streaks of flour. Gently fold in the poppy seeds.
Fill cupcake liners 2/3 full and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely in the pan set on a wire rack before frosting.
In a large bowl, using a handheld or stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until smooth and creamy.
Add the powdered sugar and mix on low speed until completely incorporated.
Add the lemon zest and enough cream for desired consistency. Increase to medium-high speed and beat for 2 minutes.
Using an offset spatial or disposable pastry bag fitted with a large piping tip, frost the cupcakes. Sprinkle with poppy seeds.

Notes

Storage: Store lemon poppy seed cupcakes in an airtight container for up to 5 days in the refrigerator. Freezer: Individually wrap cooled cupcakes with plastic wrap and store them in a freezer after container. Alternatively, store frosted cupcakes in a freezer-safe container. Freeze for up to 3 months. Square cake: Bake the batter in a greased and floured 8x8-inch square baking pan for 30-35 minutes. Mini cupcakes: Fill mini liners halfway and bake for 10-12 minutes in a preheated 350°F/177°C.