If you’re a fan of bright, zesty flavors and a hint of crunch, these Lemon Poppy Seed Cupcakes are sure to become your new favorite treat. The perfect balance of tangy lemon and delicate sweetness, paired with a rich lemon cream cheese frosting, makes them irresistible. Let’s dive into this simple and delicious recipe!
Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Lemon slices and poppy seeds (for garnish)
Directions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Prepare the Dry Ingredients:
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 2 tablespoons poppy seeds. Set aside.
3. Mix the Wet Ingredients:
- In a large mixing bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
- Add the 2 large eggs, one at a time, beating well after each addition.
- Mix in 1/4 cup fresh lemon juice and 2 tablespoons lemon zest.
4. Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
5. Fill and Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
6. Prepare the Lemon Cream Cheese Frosting:
- In a large bowl, beat together 8 oz softened cream cheese and 1/4 cup softened unsalted butter until smooth.
- Add 1/4 cup powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest. Continue beating until the frosting is light and creamy.
7. Frost the Cupcakes:
- Once the cupcakes have completely cooled, spread or pipe the lemon cream cheese frosting on top.
- Garnish with a slice of lemon and a sprinkle of poppy seeds for an extra decorative touch.
8. Serve and Enjoy:
- Serve your delicious Lemon Poppy Seed Cupcakes and enjoy the refreshing, citrusy burst in every bite! Perfect for spring or summer gatherings, afternoon tea, or simply indulging in a sweet treat.
These cupcakes are sure to brighten your day with their tangy lemon flavor and creamy, irresistible frosting.
