Description
Delight your taste buds with these fluffy and moist Lemon Poppy Seed Cupcakes topped with a zesty Lemon Buttercream. Perfect for any springtime gathering or as a sweet treat for yourself!
Ingredients
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/3 cup whole milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Lemon Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Prepare dry ingredients: In a medium bowl, whisk flour, poppy seeds, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in sour cream, milk, lemon juice, zest, and vanilla.
- Combine wet and dry: Gradually add dry ingredients to wet, mix until just combined.
- Bake: Divide batter into liners and bake for 18–22 minutes. Cool on wire rack.
- Make frosting: Beat butter until creamy, add powdered sugar, lemon juice, zest, and salt. Beat until fluffy, adding cream or milk as needed. Frost cupcakes.
Notes
- For extra lemon flavor, consider brushing cupcakes with lemon syrup or adding a lemon curd filling.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 31g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
