Lemon Poppy Seed Cupcakes (Printable Version)
Fluffy lemon-infused 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
10 - 2 tablespoons lemon zest
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:
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.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Blend in lemon juice, lemon zest, and vanilla extract.
05 - Gradually add dry ingredients to wet mixture in three portions, alternating with milk. Begin and end with dry ingredients. Mix until just incorporated, being careful not to overmix.
06 - Distribute batter evenly among prepared liners, filling each about two-thirds full.
07 - Bake for 16 to 18 minutes until a toothpick inserted into the center comes out clean.
08 - Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool entirely before frosting.
09 - Beat butter and cream cheese together until smooth. Gradually incorporate powdered sugar, mixing well. Stir in lemon juice, lemon zest, and salt until combined.
10 - Generously frost cooled cupcakes with lemon cream cheese frosting. Optional garnish: sprinkle with additional lemon zest or poppy seeds.
# Expert Hints:
01 -
- They are impossibly moist without being heavy or dense like some cupcakes can get
- The lemon flavor comes through so bright and fresh because we use both juice and zest
- That cream cheese frosting balances the tartness perfectly
02 -
- Room temperature ingredients are absolutely critical here or your batter will not come together properly
- Stop mixing as soon as the flour disappears because overmixing makes tough dense cupcakes
- Completely cool cupcakes before frosting or the frosting will melt right off
03 -
- Zest your lemons before juicing them because it is so much harder to do afterward
- Use a cookie scoop to fill the liners and you will get perfectly even cupcakes every time