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lemon poppyseed cupcakes

Lemon Poppyseed Cupcakes

Soft and fluffy cupcakes bursting with fresh lemon flavor, topped with creamy lemon buttercream and crunchy poppy seeds.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • Cupcake Pan:
  • Mixing Bowls:
  • Food Processor
  • Piping Bag

Ingredients
  

  • 1 cup granulated sugar (200 g)
  • 1 1/2 tablespoons lemon zest (zest of 2 lemons)
  • 1 2/3 cups cake flour (200 g)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter melted (12 tablespoons)
  • 2 large eggs room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup whole milk (60 mL)
  • 1/2 cup sour cream (113 g)
  • 1/4 cup lemon juice (about 4 lemons)
  • 2 tablespoons poppyseeds
  • 1 1/4 cups unsalted butter softened (283 g)
  • 2 tablespoons lemon zest
  • 4 cups confectioners’ sugar (452 g)
  • 2 teaspoons vanilla extract
  • 1/4 cup fresh lemon juice
  • 2 tablespoons heavy cream or milk

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a cupcake pan with paper liners.
  • In a food processor, combine granulated sugar and lemon zest. Pulse until the sugar is light yellow and fragrant.
  • In a large bowl, whisk together cake flour, baking powder, baking soda, and salt.
  • In another bowl, whisk together eggs, melted butter, vanilla extract, whole milk, sour cream, and lemon-infused sugar.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in poppy seeds and lemon juice.
  • Fill each cupcake liner about ¾ full with batter.
  • Bake for 5 minutes at 375°F, then reduce temperature to 350°F and bake for an additional 10–12 minutes until tops spring back when touched.
  • Let cupcakes cool completely before frosting with lemon buttercream.
  • To make the frosting, beat softened butter and lemon zest until creamy. Gradually add confectioners’ sugar, then mix in vanilla, lemon juice, and heavy cream until fluffy.
  • Frost cooled cupcakes and sprinkle with extra poppy seeds if desired.

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Notes

Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving.
Keyword Cupcakes, Lemon, Poppyseed