Description
Delight your taste buds with these moist and flavorful Lemon Poppy Seed Cupcakes topped with a tangy lemon frosting. Perfect for any occasion, these citrus-infused treats are sure to brighten your day!
Ingredients
Scale
Cupcake Batter:
- 1½ cups all-purpose flour
- 1 tablespoon poppy seeds
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt or sour cream
- ¼ cup milk
Lemon Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1–2 tablespoons milk (as needed)
- Pinch of salt
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare dry ingredients: Whisk flour, poppy seeds, baking powder, baking soda, and salt in a bowl.
- Make batter: Beat butter and sugar, add eggs, lemon zest, juice, vanilla, yogurt, then mix in dry ingredients and milk.
- Bake: Fill cupcake liners, bake for 18–20 minutes until done.
- Make frosting: Cream butter, add powdered sugar, lemon zest, juice, milk, and salt. Frost cooled cupcakes.
Notes
- For extra lemon flavor, brush warm cupcakes with lemon syrup before frosting.
- Store frosted cupcakes in the fridge.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
