Lemon Poppy Seed Cupcakes
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.
PREP TIME
25 minutes
COOK TIME
16 minutes
INGREDIENTS
21
Serves: 12
Ingredients
Cupcakes
- 210 grams210 grams210 grams Cake Flour, (1 1/2 cups)
- 1 tsp1 tsp1 tsp Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 210 grams210 grams210 grams Granulated White Sugar
- 113 grams113 grams113 grams Unsalted Butter, at room temperature (1/2 cup)
- 1 Tbsp1 Tbsp1 Tbsp Lemon zest
- 1 whole1 whole1 whole Egg, at room temperature
- 2 whole2 whole2 whole Egg Whites, at room temperature
- 1.5 tsp1.5 tsp1.5 tsp Vanilla Extract
- 60 grams60 grams60 grams Lemon Juice
- 120 grams120 grams120 grams Sour Cream, at room temperature
- 2 Tbsp2 Tbsp2 Tbsp Poppy Seeds
Lemon Cream Cheese Frosting
- 170 grams170 grams170 grams Unsalted Butter, at room temperature (3/4 cup)
- 112 grams112 grams112 grams Full Fat Cream Cheese, at room temperature (4 ounces)
- 450 grams450 grams450 grams Powdered Sugar, (1 pound)
- 2 tsp2 tsp2 tsp Lemon zest
- 1 Tbsp1 Tbsp1 Tbsp Heavy Cream (Whipping Cream)
- 1 Tbsp1 Tbsp1 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.
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About This Recipe
Show nutritional information
Coconut Free Cupcakes & Muffins Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| 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 |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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