Lemon Poppy Seed Cupcakes
These cupcakes have a bright lemon flavor without being too sweet - the poppy seeds add a nice little crunch. The cream cheese frosting balances out the tartness perfectly.
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.
Notes
Batter may look separated after adding eggs due to lemon juice - this is normal.
Did you make this recipe?Let me know how you liked it below!