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–+ servings
Lemon Poppyseed Cupcakes

LEMON POPPYSEED CUPCAKES

Moist and tender lemon poppy seed cupcakes
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 24 Cupcakes
Calories 289 kcal

Ingredients
 

FOR CUPCAKES

  • 2½ cup All-purpose flour, Spooned and leveled
  • 3 teaspoon Baking powder
  • ½ teaspoon Salt
  • ¼ cup Lemon juice, Freshly squeezed
  • 1 cup Buttermilk, Room temperature
  • 2 cups Sugar
  • ½ cup Oil
  • 3 Eggs, Room temperature
  • 1 tablespoon Lemon zest, about two lemons
  • ½ cup Sour cream, Room temperature
  • 1 teaspoon Lemon extract
  • 1 tablespoon Vanilla extract
  • 2 teaspoon Poppy seeds

Frosting

  • 1 cup Butter, 10 minutes out of the fridge
  • 8 ounce Cream cheese, Room temperature
  • 4 cups Powdered sugar, Sifted
  • 3 tablespoon Heavy cream, Cold
  • 2 teaspoon Vanilla extract
  • 1 teaspoon Lemon juice, Freshly squeezed
  • ¼ teaspoon Salt
  • 1 teaspoon Lemon extract
  • 1 teaspoon Poppyseed

Instructions
 

How to make the cupcakes

  • Preheat the oven to 350°F. Line a cupcake pan with 24 cupcake liners.
  • Mix the buttermilk and the lemon juice and set aside.
    1 cup Buttermilk, ¼ cup Lemon juice
  • Massage the sugar and lemon zest to release the lemon aroma.
    2 cups Sugar, 1 tablespoon Lemon zest, about two lemons
  • Whisk the flour, baking powder, and salt and set aside.
    2½ cup All-purpose flour, 3 teaspoon Baking powder, ½ teaspoon Salt
  • In a bowl, combine the vegetable oil, eggs, vanilla extract, and lemon extract. Beat at medium speed until the eggs and oil are well incorporated and the batter is lighter in colour, about 2 minutes.
    ½ cup Oil, 3 Eggs, 1 teaspoon Lemon extract, 1 tablespoon Vanilla extract
  • Add the sour cream and beat until combined.
    ½ cup Sour cream
  • Using a spatula, alternate adding half the dry ingredients followed by half of the liquid ingredients (buttermilk and lemon juice) and mix just until the flour starts to incorporate. Scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  • Mix in the poppy seeds.
    2 teaspoon Poppy seeds
  • Using a large cookie scoop, divide the batter evenly, filling each liner ⅔ full. Bake at 350°F for 15-17 minutes. If the toothpick comes out clean, the cupcakes are done. Cool completely 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.
    3 tablespoon Heavy cream, 2 teaspoon Vanilla extract, 1 teaspoon Lemon juice, ¼ teaspoon Salt, 1 teaspoon Lemon extract, 1 teaspoon Poppyseed
  • Beat the butter for 2-3 minutes until it is light, fluffy, and pale.
    1 cup Butter
  • Then add the cream cheese and beat for 2-3 minutes until the mixture is fluffy and light.
    8 ounce Cream cheese
  • 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.
    4 cups Powdered sugar
  • Frost the cool cupcakes with the desired piping tip.

Notes

  • Put the butter out of the fridge only 10-15 minutes before you start making the frosting.
  • Make sure to use freshly squeezed lemon for both cupcakes and the frosting.

Nutrition

Calories: 289kcalCarbohydrates: 49gProtein: 3gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 56mgSodium: 237mgPotassium: 65mgFiber: 0.5gSugar: 18gVitamin A: 467IUVitamin C: 1mgCalcium: 70mgIron: 1mg
Keyword CUPCAKE, CUPCAKES, LEMON POPPY SEED, LEMON POPPY SEED CUPCAKES
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