Delicious Lemon Poppyseed Cupcakes
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Delicious Lemon Poppyseed Cupcakes
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Indulge in the delightful combination of zesty citrus with these irresistible lemon poppyseed cupcakes. These moist and fluffy lemon-infused cupcakes are studded with delicate poppyseeds and topped with a luscious lemon buttercream frosting. Make this for a special occasion or enjoy as a simple sweet treat to brighten your day.
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Ingredients
- 1 ⅔ cup all purpose flour
- ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- ¾ cup unsalted butter softened
- 2 eggs
- ½ cup sour cream
- Zest from 1 lemon
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
- ¼ cup milk
- 2 tablespoons poppyseeds
For The Lemon Buttercream
- 1 cup butter softened
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- 5 cups powdered sugar
- 1 teaspoon poppyseeds
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Spray the cupcake liners with cooking spray to avoid sticking and to help with the removal of the liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until the flour mixture is well combined. Set aside.
- In a large bowl of a stand mixer, cream together the softened butter and granulated sugar on high speed until light and fluffy. Once done, lower to medium speed and beat in the eggs, one at a time, followed by the sour cream, lemon zest, vanilla extract, and lemon juice.
- Gradually add the dry ingredients to the electric mixer with the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Finally, stir in the poppyseeds until evenly distributed throughout the batter.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Then bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cupcakes are done, remove from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely. While the cupcakes are cooling, prepare the lemon frosting. In a mixing bowl, beat the softened butter until creamy.
How to Make Lemon Buttercream Icing
- In a mixing bowl, beat the softened butter until creamy and smooth.
- Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the lemon zest and lemon juice to the butter mixture. Mix well to incorporate the lemon flavor throughout.
- Place the icing in a piping bag with the icing tip of your choice. Pipe the icing over top of the cooled cupcakes. Top with poppyseeds and extra lemon zest.
Nutrition Information
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Calories
605kcal
(30%)
Carbohydrates
82g
(27%)
Protein
4g
(8%)
Fat
31g
(48%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
265mg
(11%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
67g
(134%)
Vitamin A
936IU
(19%)
Vitamin C
5mg
(6%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Cupcakes
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 82g | 27% |
| Protein | 4g | 8% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 265mg | 11% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 67g | 134% |
| Vitamin A | 936IU | 19% |
| Vitamin C | 5mg | 6% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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