Description
These lemon poppy seed cupcakes are soft, light, and full of real citrus flavor with a tender crumb and a bright, sunshine-like frosting.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1/2 cup sour cream or full-fat yogurt
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 2 and 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice (for frosting)
- Zest of 1 lemon
- 1 to 2 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat oven to 350 F (175 C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, salt, and poppy seeds.
- Beat butter and sugar until pale and fluffy.
- Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Add sour cream and mix until combined.
- Alternate adding dry ingredients and milk, mixing gently.
- Fill liners two thirds full.
- Bake for 18 to 20 minutes until a toothpick comes out clean.
- Let cupcakes cool completely.
- Beat butter for frosting until fluffy.
- Add powdered sugar gradually.
- Mix in lemon juice, zest, salt, and cream.
- Beat until smooth and fluffy.
- Frost cooled cupcakes and serve.
Notes
Use fresh lemon zest for the best flavor. Do not overmix the batter or overbake to keep cupcakes soft and moist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg