Lemon Poppy Seed Cupcakes (Print Version)
Fluffy lemon cupcakes with poppy seeds and creamy frosting
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 tbsp poppy seeds
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp 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 tbsp lemon zest (from about 2 lemons)
11 - 1/2 cup whole milk, room temperature
12 - 1 tsp 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 tbsp fresh lemon juice
17 - 1 tsp lemon zest
18 - Pinch of salt
# How to Make It:
01 - Preheat the 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. Set aside.
03 - In a large bowl, cream butter and sugar together until light and fluffy, about 2 minutes.
04 - Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla extract.
05 - Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined—do not overmix.
06 - Divide batter evenly among the cupcake liners, filling each about 2/3 full.
07 - Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat butter and cream cheese together until smooth. Gradually add powdered sugar, beating well. Mix in lemon juice, lemon zest, and salt.
10 - Once cupcakes are cool, frost generously with lemon cream cheese frosting. Garnish with extra lemon zest or poppy seeds if desired.
# Expert Hints:
01 -
- That perfect balance of tangy lemon and sweet cream cheese frosting feels like sunshine on a cloudy day
- The poppy seeds add this tiny little crunch that makes every bite interesting without being overwhelming
02 -
- Room temperature ingredients are non negotiable here because cold eggs or butter will curdle the mixture and leave you with dense cupcakes
- Overmixing once the flour is added creates tough cupcakes so stop the mixer as soon as you see the last streaks of flour disappear
03 -
- For an extra burst of lemon brush the warm cupcakes with lemon syrup before frosting by heating equal parts lemon juice and sugar until dissolved
- Use a cookie scoop to portion the batter and you will get perfectly uniform cupcakes every single time