Lemon Poppy Seed Cupcakes (Print Version)
Moist lemon cupcakes with poppy seeds and creamy lemon frosting
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 tbsp poppy seeds
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 3/4 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1/4 cup fresh lemon juice
10 - 2 tbsp lemon zest
11 - 1/2 cup whole milk, room temperature
12 - 1 tsp vanilla extract
→ Lemon Cream Cheese Frosting
13 - 1/2 cup unsalted butter, softened
14 - 8 oz cream cheese, softened
15 - 2 cups powdered sugar, sifted
16 - 1 tbsp fresh lemon juice
17 - 1 tsp lemon zest
18 - Pinch of salt
# Steps:
01 - Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
02 - Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla extract.
05 - Add dry ingredients to wet mixture in three additions, alternating with milk and beginning and ending with dry ingredients. Mix until just combined.
06 - Divide batter evenly among cupcake liners, filling each about two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cupcakes cool in pan for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat butter and cream cheese until smooth. Gradually add powdered sugar, beating well. Mix in lemon juice, lemon zest, and salt.
10 - Generously frost cooled cupcakes with lemon cream cheese frosting. Garnish with additional lemon zest or poppy seeds if desired.
# Expert Tips:
01 -
- The texture is impossibly moist with a tender crumb that keeps for days
- Fresh lemon zest and juice create an authentic citrus punch that extracts just cannot replicate
- That satisfying crunch from poppy seeds makes every bite interesting
02 -
- Room temperature ingredients are non-negotiable for achieving that perfect texture
- Overmixing once the flour is added will make your cupcakes tough and dense
- Wait until cupcakes are completely cool before frosting or it will melt right off
03 -
- Zest your lemons before juicing them so you do not lose any of those precious oils
- If your frosting seems too soft, refrigerate it for 15 minutes before piping