Lemon Poppyseed Cupcakes
Bright lemon flavored cupcakes filled with nutty poppyseeds and topped with the best frosting!
Ingredients
Lemon Poppyseed Cupcakes
- 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
Lemon Buttercream Frosting
- 8 tablespoons butter, room temperature
- 1/8 cup whole milk
- 1/8 cup freshly squeezed lemon juice
- 4 cups confectioners sugar
Instructions
Lemon Poppyseed Cupcakes
- Preheat your oven to 350 degrees
- Whisk together 1 1/8 cup of all purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt and 1 tablespoon of poppyseeds in a small bowl
- Using a stand mixer or an electric hand mixer, cream together 6 tablespoons of butter and 3/4 cup of 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
- Add dry ingredients (flour, baking powder, salt and poppyseeds) and mix until combined
- Divide the batter between 12 lined cupcake tins
- Bake on a middle rack at 350 degrees for 18-20 minutes or until a toothpick comes out of the center of a cupcake clean
- Transfer cupcakes onto a cooling rack to fully cool before frosting
Lemon Buttercream Frosting
- Whip together 8 tablespoons of butter at room temperature with 1/8 cup of whole milk in a large bowl
- Add 2 cups of confectioners sugar and 1/8 cup of lemon juice. Whip until creamy
- Add the remaining 2 cups of confectioners sugar, a little at a time, and whip until creamy
- Top fully cooled cupcakes with frosting and enjoy!