Lemon Poppyseed Cupcakes

These Lemon Poppyseed cupcakes are tender, moist and full of lemon flavour and poppy seeds! They are covered in a light lemon cream cheese frosting that’s perfect for lemon lovers!

About These Lemon Poppyseed Cupcakes

• This decadent and refreshing loaf is easy to make and comes together in less than an hour.
• All the ingredients are easy to prepare, and there are no fancy ones here.
• To prepare these lemon poppy seed cupcakes, you do not need an electric mixer. All you need is a hand mixer.
• This recipe calls for freshly squeezed lemon juice and zest. I am using Meyer lemons, which are juicier, sweeter, and taste more like a tangerine. Regular lemons are fine.
• Fresh lemon juice and zest add a ton of citrusy flavour to the baked goods. Anytime a recipe calls for lemon flavour, use Fresh Lemon; however, if you prefer a more enhanced lemon flavour, feel free to use a small amount of Lemon Extract.

• POPPYSEED: Poppy seeds contain good fibre, calcium, and magnesium. They also add a bit of crunch and change in texture in both the cupcakes and the frosting.
• LEMON: I love the lemon flavour of this cake so much. There’s a wide variety of lemon cake flavours, but I love a strong flavour in lemon cake or cupcakes. Lemon provides a light, fresh flavour to any baked goods. This cupcake recipe will be perfect for summer.

• Another important ingredient is sour cream. Sour cream contains fat and acidic properties. The acid in the sour cream adds moisture and flavour to the loaf.
• We also use buttermilk in this recipe, which gives the cake a fluffy texture.
• Lemon and poppy seeds are a match made in heaven. Poppy seeds have a nutty flavour and add a nice crunch to each bite of this Lemon Poppy Seed Loaf.
• This recipe uses oil as the fat source. However, olive oil is okay instead. Olive oil has a subtle flavour that contributes to the cake's taste.
• These Lemon Poppyseed Cupcakes are topped with a creamy and smooth cream cheese frosting.

How To Make These Cupcakes

• Massage the sugar and lemon zest in a small bowl to release the aroma from the zest.
• In a separate bowl, mix the buttermilk and lemon juice. Set aside.
• Beat the eggs with the sugar- zest for a good two minutes. Our goal is to aerate the batter.
• Add the oil, extract, and lemon extract, if using, to the egg mixture.
• Next, add the room-temperature sour cream.
• Whisk the dry ingredients and gently fold them into the mixture, alternating with the buttermilk mixture. Start and finish with dry ingredients.
• Last, add poppy seeds. Gently fold in the mixture.
• Line a muffin pan with 24 cavities with parchment paper.
• Fill the liners to ⅔ their capacity. Bake them for 15-17 minutes or until an insert comes out clean.
• Let the cupcakes cool in the pan for 10 minutes, then transfer them to the cooling rack to cool before frosting.

This is totally optional, but before frosting the cupcakes, make a small cavity inside them and fill it with some Lemon Curd.

Frosting

• Mix the heavy cream, Lemon extract, Lemon juice, vanilla extract, salt, and poppyseeds.
• Beat the butter for 2-3 minutes until it is light, fluffy, and pale. Then add the cream cheese and beat for 2-3 minutes until the mixture is fluffy and light.
• Add the powdered sugar ½ cup at a time and beat well.
• Add the heavy cream mixture.
• If the frosting is not smooth, add a couple of tablespoons of heavy cream.
• Frost the cool cupcakes with the desired piping tip.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe

FAQ

• Can this recipe be used to make a cake? Yes, all you need to do is to pour the batter in 2X8 or 3X6 inch cake pans and bake for 25-30 minutes.