Lemon Poppy Seed Cupcakes (Printable Version)
Fluffy lemon cupcakes with poppy seeds and creamy lemon frosting
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 tablespoon poppy seeds
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon 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 (about 2 lemons)
10 - 2 tablespoons lemon zest (from about 2 lemons)
11 - 1/2 cup whole milk, room temperature
12 - 1 teaspoon 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 tablespoon fresh lemon juice
17 - 1 teaspoon lemon zest
18 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
02 - In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt until well blended. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Blend in lemon juice, lemon zest, and vanilla extract until fully incorporated.
05 - Add dry ingredients to wet mixture in three additions, alternating with milk. Begin and end with dry ingredients. Mix until just combined—avoid overmixing to maintain texture.
06 - Distribute batter evenly among prepared cupcake liners, filling each approximately two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack to cool thoroughly before frosting.
09 - Beat softened butter and cream cheese until smooth and creamy. Gradually incorporate sifted powdered sugar, mixing well after each addition. Blend in lemon juice, lemon zest, and salt until smooth.
10 - Once cupcakes have cooled completely, generously frost with lemon cream cheese frosting. Optionally garnish with additional lemon zest or poppy seeds.
# Helpful Tips:
01 -
- The texture is impossibly light while still feeling substantial and satisfying in your hands
- Fresh lemon hits immediately but the poppy seeds keep bringing you back for another bite
02 -
- Room temperature ingredients are not optional here they determine whether your cupcakes are fluffy or dense
- Overmixing at the final stage will make these tough so stop as soon as the flour disappears
03 -
- Brushing warm cupcakes with lemon syrup made from equal parts juice and sugar adds an extra moisture layer
- Substituting a 1 to 1 gluten free flour blend works perfectly without any texture sacrifice