Lemon Poppyseed Cupcakes
These lemon poppyseed cupcakes are a delightful spring dessert, combining the tangy flavor of lemons with the subtle crunch of poppyseeds.
Equipment
- 1 12-cup muffin tin lined with paper liners
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup whole milk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon poppyseeds
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition to ensure they are fully incorporated.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Gently fold in the lemon juice, lemon zest, vanilla extract, and poppyseeds into the batter until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serving
- Once cooled, decorate with lemon glaze or frosting of choice. Serve and enjoy.
Storage
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for better mixing. Ingredient Substitutions: Use almond milk for a dairy-free option. How to Serve: Pair with a light tea or coffee. Storage & Freshness: Best consumed within 3 days for optimal freshness. Make-Ahead Tips: Bake the cupcakes a day in advance and frost before serving.