Ingredients (18 cupcakes)
Lemon Poppy Seed Cupcakes
- 2 2/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2 Tbsp poppy seeds
- 1/2 cup + 1 Tbsp unsalted butter, room temperature
- 1 1/2 Tbsp canola or vegetable oil
- 1 cup + 2 Tbsp white granulated sugar
- Zest of 1 1/2 lemons
- 3 Tbsp fresh lemon juice
- 3 Tbsp sour cream, room temperature
- 3 large eggs, room temperature
- 3/4 cup buttermilk, room temperature
Lemon Cream Cheese Frosting
- 1 cup + 2 Tbsp unsalted butter, slightly cold
- 6 oz cream cheese, room temperature
- 7 cups powdered sugar, sifted
- 1 Tbsp poppy seeds (optional)
- Zest of 1 1/2 lemons
- 3 Tbsp fresh lemon juice
- 1/2 tsp salt
Prep the Cupcakes and Get Your Oven to 350F
Line 18 muffin cups with liners – you’ll need a 12-cup tin and a 6-cup tin, or just bake in two batches.
In a mixing bowl, sift together the flour, baking powder, baking soda, salt, and poppy seeds; Set aside.
Beat the Butter, Oil and Sugar for 3 Minutes
Using a stand mixer or hand mixer, beat the butter, oil and sugar on high for 3 minutes until light and fluffy.
Add the lemon zest, lemon juice, and sour cream; Scrape down the bowl.
Add Eggs One at a Time, Then Beat for 2 Minutes
Add the eggs one at a time on low speed.
Switch to high speed and beat for 2 minutes – the batter will look separated because of the lemon juice but that’s totally normal.
Alternate Adding Dry Ingredients and Buttermilk
Add 1/3 of the dry ingredients and mix until just combined.
Add half the buttermilk and mix until just combined.
Add another 1/3 of the dry ingredients, mix, then add the remaining buttermilk.
Finish with the last of the dry ingredients and mix until just combined – don’t overmix.
Fill Muffin Cups 2/3 Full and Bake for ~16-18 Minutes
Use a 1 1/2 Tbsp cookie scoop or spoon to fill each muffin cup about 2/3 full.
Bake for ~16-18 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes sit in the tin for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
Make the Cream Cheese Frosting
Let the butter sit on the counter for ~30 minutes to get slightly cold – you want it soft but not totally room temperature.
Beat the cream cheese and butter on high for 3 minutes until light and fluffy.
Slowly add the sifted powdered sugar, scraping the bowl as needed.
Add the lemon zest, lemon juice, salt, and poppy seeds (if using); Mix on low until just combined, then beat on high for ~1-2 minutes until creamy.
Pipe or spread the frosting on the completely cooled cupcakes.
Lemon Poppy Seed Cupcakes
Ingredients
Lemon Poppy Seed Cupcakes
- 2 2/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2 Tbsp poppy seeds
- 1/2 cup + 1 Tbsp unsalted butter room temperature
- 1 1/2 Tbsp canola or vegetable oil
- 1 cup + 2 Tbsp white granulated sugar
- Zest of 1 1/2 lemons
- 3 Tbsp fresh lemon juice
- 3 Tbsp sour cream room temperature
- 3 large eggs room temperature
- 3/4 cup buttermilk room temperature
Lemon Cream Cheese Frosting
- 1 cup + 2 Tbsp unsalted butter slightly cold
- 6 oz cream cheese room temperature
- 7 cups powdered sugar sifted
- 1 Tbsp poppy seeds optional
- Zest of 1 1/2 lemons
- 3 Tbsp fresh lemon juice
- 1/2 tsp salt
Instructions
- Preheat oven to 350F and line 18 muffin cups with liners.
- Sift together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- Beat butter, oil, and sugar on high for 3 minutes until fluffy.
- Add lemon zest, lemon juice, and sour cream. Scrape bowl.
- Add eggs one at a time on low speed, then beat on high for 2 minutes.
- Alternate adding dry ingredients in thirds with buttermilk in halves, mixing until just combined after each addition.
- Fill muffin cups 2/3 full using a cookie scoop.
- Bake 16-18 minutes until toothpick comes out clean.
- Cool in tin 10 minutes, then transfer to rack to cool completely.
- For frosting, let butter sit 30 minutes until slightly cold.
- Beat cream cheese and butter on high for 3 minutes until fluffy.
- Slowly add sifted powdered sugar, scraping bowl as needed.
- Add lemon zest, lemon juice, salt, and poppy seeds. Mix on low, then beat on high 1-2 minutes.
- Pipe or spread frosting on cooled cupcakes.
