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.
Servings: 15 Cupcakes
Calories: 272kcal
Equipment
- Cupcake tins Regular or mini
- Cupcake liners
- Stand Mixer or hand mixer
- Mixing bowl
- Spatula
Ingredients
For cupcakes:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- Zest of one lemon organic preferred
- 3 large eggs room temperature
- 1/2 cup full-fat sour cream room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
For the frosting:
- 3/4 cup butter room temperature
- Zest of 1/2 lemon organic preferred
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1/2 tablespoon 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.
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