Lemon Poppyseed Cupcakes

Name: Lemon Poppyseed Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 1/8 cups all purpose flour; 6 tablespoons butter, room temperature; 3/4 cup granulated sugar; 1/2 cup whole milk; 1 large egg; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 tablespoon poppyseeds; 1 tablespoon fresh lemon zest; 1/8 cup freshly squeezed lemon juice; 8 tablespoons butter, room temperature; 1/8 cup whole milk; 1/8 cup freshly squeezed lemon juice; 4 cups confectioners sugar

January 31, 2021

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These lemon poppyseed cupcakes are almost too beautiful to eat… almost...

The lemon is bright and bold and the poppyseeds add a nutty kick that works so perfectly. These flavors pair so well together and quite frankly, I am a little disappointed that there are not more lemon poppyseed desserts out there. So, I am doing my part by baking up a batch of lemon poppyseed cupcakes today and I think you should too.

The ingredients needed to make these cupcakes are pretty basic. As long as you have two big lemons and some poppyseeds, you can whip up a dozen delicious cupcakes with a few more pantry staples. You will need 1 1/8 cup of all purpose flour, 6 tablespoons of butter, 3/4 cup of sugar, 1/2 cup of whole milk,1 large egg, 1 teaspoon of baking powder, 1/4 teaspoon of salt, 1 tablespoon of poppyseeds, 1 tablespoon of lemon zest and 1/8 cup of freshly squeezed lemon juice.

Using either a stand mixer or an electric hand mixer, cream together the butter and sugar. Add 1 tablespoon of lemon zest, 1 egg, 1/2 cup of whole milk and 1/8 cup of lemon juice and mix until smooth and fully combined. Combine 1 1/8 cup of all purpose flour, 1 teaspoon of baking soda, 1/4 teaspoon of salt and 1 tablespoon of poppyseeds in a small bowl and then add the combined dry ingredients into the batter. Mix until all of the ingredients are fully combined. Divide the batter between 12 lined cupcake tins.

Bake at 350 degrees on a middle rack for 18-20 minutes. The cupcakes are done when a toothpick will come out of the center clean. Transfer the cupcake tin onto a cooling rack to cool for 5 minutes before transferring the cupcakes directly onto the cooling rack to cool fully.

While the cupcakes are cooling, let’s whip up some lemon buttercream! Cream together 8 tablespoons (1 stick) of room temperature butter with 1/8 cup of whole milk. Add 2 cups of confectioners sugar and 1/8 cup of freshly squeezed lemon juice and mix until smooth and creamy. Add the remaining 2 cups of confectioners sugar and mix until thick and creamy.

You can add the frosting to your cupcakes however you would like, but using a pastry bag with a star tip is the prettiest way to get it done…

Be sure that the cupcakes are fully cooled before adding the frosting. If patience is not your thing, place the cupcakes on the cooling rack into the refrigerator for a bit and once they are chilled, add as much of that lemon buttercream as you want onto each beautiful little cupcake.

If your cupcakes are attempting to win a beauty contest, add a little extra lemon zest and poppyseeds over the buttercream. Aren’t they beautiful?? And they taste even better than they look! They are bright and bold in the lemon department and the poppyseeds are so cute! They would definitely get my vote.

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