Description
Bright, tender, and bursting with fresh lemon flavor, these Lemon Poppy Seed Cupcakes are a delightful treat perfect for spring or any occasion. Soft cupcakes studded with crunchy poppy seeds and infused with lemon zest and juice offer a refreshing citrus twist. Easy to make and ideal for pairing with lemon cream cheese frosting or vanilla buttercream, these cupcakes are sure to become a favorite.
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 oven and prepare pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal and even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light, fluffy, and pale in color, which usually takes around 3-4 minutes.
- Add eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure full incorporation and a smooth batter.
- Incorporate lemon and vanilla: Mix in the fresh lemon juice, lemon zest, and vanilla extract until well combined, infusing the batter with citrus flavor.
- Combine dry and wet ingredients: Add the dry flour mixture in three additions to the wet ingredients, alternating with the sour cream and whole milk—beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing, which can toughen the cupcakes.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about â…” full to allow room for rising without overflow.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool: Let the cupcakes cool in the pan for 5 minutes to firm up before transferring them to a wire rack to cool completely before frosting or serving.
Notes
- These cupcakes pair beautifully with a lemon cream cheese frosting or a simple vanilla buttercream for a delightful finish.
- For a lighter version, you can substitute Greek yogurt for sour cream to reduce fat content while maintaining moisture.
- Store cupcakes in an airtight container at room temperature for up to 3 days to keep them fresh.
