Lemon Poppy Seed Cupcakes
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4 reviews
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Lemon Poppy Seed Cupcakes
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Lemon Poppy Seed Cupcakes are a delightful treat that combines the zesty, fresh flavor of lemon with the subtle, nutty taste of poppy seeds.
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Ingredients
- 2 cups cake flour
- 1/2 cup powdered sugar (2 ounces)
- 2 1/2 teaspoons poppy seeds for the batter
- 1/2 tablespoon lemon juice fresh
- 1 teaspoon baking soda
- 1/2 tablespoon water
- 1/4 teaspoon kosher salt
- 1 teaspoon poppy seeds (for garnish)
- 1 cup Monk Fruit Sweetener ( or sugar)
- 1 and 1/2 lemon zested and juiced, plural
- 3 tablespoons butter unsalted
- 1 large egg
- 2 large egg white
- 1/2 cup applesauce unsweetened
- 1/2 cup buttermilk unsweetened low-fat
- 3/4 teaspoon vanilla extract
Instructions
- Preheat oven to 325F. Line a 12-cup muffin tin with cupcake liners.
- In a large bowl combine the flour, poppy seeds, baking soda, and salt. Mix well.
- In the bowl of a stand mixer with the paddle attachment, or a medium bowl with a hand mixer, mix the sugar and lemon zest together with your hands first to release the oils. Add the butter and beat on medium speed until light and fluffy, about 3 minutes.
- Add the egg and egg whites one at a time and beat until combined. Add the buttermilk, applesauce, 2 tablespoons lemon juice and vanilla and beat until incorporated.
- Add the wet ingredients to the flour mixture and stir until just blended.
- Fill the cupcake liners to just below the top. Bake cake until a toothpick comes out clean, 22 to 25 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, make the glaze: In a small bowl, combine the powdered sugar and 1 tablespoon lemon juice. Stir until smooth. You're looking for the glaze to be thick yet pourable so it will spread nicely on the cupcakes. Add more lemon juice or water, just a few drops at a time until it is.
- Put the wire rack with the cooled cupcakes over a baking sheet to catch the glaze drips. Spoon 1 teaspoon of the glaze onto each cooled cupcakes, using the back of your spoon to help it spread. Sprinkle each cupcake with a few poppy seeds, and let the glaze settle and soak in for 5 to 10 minutes before serving.
Equipments used:
Notes
- Calculated with monk fruit sweetener.
- Lemon Poppyseed Cake: If you prefer to make a cake, pour the batter into a 9-inch cake pan and bake for 35 to 45 minutes. Check with a toothpick to determine when it’s ready.
Nutrition Information
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Serving
1cupcake
Calories
152kcal
(8%)
Carbohydrates
42g
(14%)
Protein
3.5g
(7%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
23.5mg
(8%)
Sodium
160mg
(7%)
Fiber
1.5g
(6%)
Sugar
6.5g
(13%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 152kcal | 8% |
| Carbohydrates | 42g | 14% |
| Protein | 3.5g | 7% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23.5mg | 8% |
| Sodium | 160mg | 7% |
| Fiber | 1.5g | 6% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
3
4 reviews
Average
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