Description
Delight your taste buds with these moist and flavorful Lemon Poppy Seed Cupcakes. Bursting with zesty lemon flavor and speckled with poppy seeds, these cupcakes are perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup whole milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon juice, zest, and vanilla.
- Combine: Add dry ingredients in three parts, alternating with sour cream and milk. Mix until just combined.
- Bake: Divide batter into liners and bake for 18–22 minutes until a toothpick comes out clean.
- Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Pair with lemon cream cheese frosting or vanilla buttercream.
- For a lighter version, use Greek yogurt instead of sour cream.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 16g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
