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Lemon Poppyseed Cupcakes are the perfect lemony treat made with the combination of zesty lemon and poppy seeds, both in the cupcakes and the homemade buttercream frosting.
Why You’ll Love It
- Bright, refreshing flavor: These cupcakes burst with the bright and refreshing flavor of lemon, for those who love lemon desserts.
- Simple recipe: You don’t need to be a pro baker to whip up these cupcakes. The recipe is straightforward and beginner-friendly so any new baker can make these.
- Lovely aroma: The cupcakes not only taste excellent, but they also fill your home with the delicious smell of baking and fresh lemon.
Ingredients You’ll Need
- All-Purpose Flour – All purpose flour is what I used in this recipe.
- Baking Soda – Make sure your baking soda is fresh.
- Baking Powder – This is your leavening agent that will help the cupcakes rise.
- Salt – A pinch of salt brightens the flavor of the lemon.
- Poppy Seeds – You can find these in the spice or baking section of your grocery store.
- Vegetable Oil – I prefer to use vegetable oil, but you can also use other cooking oils that you prefer.
- Granulated Sugar – You can use regular granulated sugar or pure cane sugar.
- Lemon Zest – You’ll need the zest of two lemons for this recipe.
- Eggs – Make sure to take your eggs out of the fridge 30 minutes in advance.
- Full-Fat Sour Cream – Make sure the sour cream is at room temperature before using.
- Vanilla Extract – To add a mild vanilla flavor.
- Fresh Lemon Juice – Squeeze it from the same lemon you zested earlier for the freshest flavor.
For the Frosting:
- Butter – – I always use salted butter in savory dishes to add an extra boost of flavor.
- Lemon Zest – zest of one lemon
- Powdered Sugar – Sift it to ensure a smooth frosting.
- Poppy Seeds – You can leave the poppy seeds out of the recipe, if you don’t want them.
- Vanilla Extract
- Fresh Lemon Juice
- Lemon Slices
Equipment Needed
- 2x cupcake tins or 4x mini cupcake tins
- Cupcake liners
- Stand mixer or hand mixer
- Mixing bowl
- Spatula
Tips for Making Lemon Poppyseed Cupcakes
- Ensure that your eggs and sour cream are at room temperature. This helps achieve a smoother and more even batter.
- When zesting lemons, use a fine grater or a micro plane for the best results. Avoid grating the white pith, which can be bitter.
- When combining the wet and dry ingredients, mix just until they’re incorporated. Overmixing can lead to dense cupcakes.
- Make sure the cupcakes are completely cooled before frosting. Warm cupcakes can cause the frosting to melt.
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Lemon Poppyseed Cupcakes
Lemon Poppyseed Cupcakes are the perfect lemony treat made with the combination of zesty lemon and poppy seeds, both in the cupcakes and the homemade buttercream frosting.
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Servings: 15 Cupcakes
Calories: 272kcal
Ingredients
For cupcakes:
- 1 1/4 cups (156 g) all-purpose flour
- 1/4 teaspoon (1 g) baking soda
- 1/4 teaspoon (1 g) baking powder
- 1/4 teaspoon (1.5 g) salt
- 1 tablespoon (9 g) poppy seeds
- 1/3 cup (79 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- Zest of one lemon organic preferred
- 3 large eggs room temperature
- 1/2 cup (115 g) full-fat sour cream room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (15 ml) fresh lemon juice
For the frosting:
- 3/4 cup (170 g) butter room temperature
- Zest of 1/2 lemon organic preferred
- 2 cups (240 g) powdered sugar sifted
- 1 teaspoon (5 ml) vanilla extract
- 1/2 tablespoon (7 ml) fresh lemon juice
- Poppy seeds for decoration
- 3 lemon slices cut into quarters
Instructions
- Preheat the oven to 320° F. Fill two cupcake trays with 15 liners total.
For the cupcakes:
- Sift together the dry ingredients, except the sugar and set aside.
- In a mixing bowl, combine the vegetable oil with the sugar and lemon zest. Beat until fluffy, about 1 minute.
- Add the eggs, one at a time, until fully incorporated.
- With the mixer on low speed, slowly add the dry ingredients to the bowl and mix, scraping down the sides, until fully incorporated.
- Add the sour cream, vanilla extract and lemon juice. Mix just until combined. Do not overmix.
- Divide the batter among the cupcake liners, filling each about 2/3 full.
- Bake for 20-22 minutes, until a toothpick inserted comes out clean.
- Remove the cupcakes from the oven. Cool for 5 minutes on a wire rack, then remove the cupcakes from the tray and cool completely.
For the frosting:
- To make the buttercream frosting, combine the butter and lemon juice in a mixing bowl. Beat until fluffy, about 4 minutes.
- Add the powdered sugar, a little at a time, until fully incorporated.
- Then add the vanilla extract and lemon juice until fully incorporated.
- Scrape down the sides of the bowl and mix the frosting for 1 minute.
- Transfer the frosting to a piping bag with a 1M tip. Frost the cupcakes once they are cooled.
- Decorate with the poppy seeds and lemon slices.
Equipment Needed
- Cupcake tins Regular or mini
- Mixing bowl
- Spatula
Notes
- Ensure that your eggs and sour cream are at room temperature. This helps achieve a smoother and more even batter.
- When zesting lemons, use a fine grater or a microplane for the best results. Avoid grating the white pith, which can be bitter.
- When combining the wet and dry ingredients, mix just until they’re incorporated. Overmixing can lead to dense cupcakes.
- Make sure the cupcakes are completely cooled before frosting. Warm cupcakes can cause the frosting to melt.
Nutrition
Calories: 272kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 153mg | Potassium: 73mg | Fiber: 1g | Sugar: 30g | Vitamin A: 384IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 1mg
