LEMON POPPY SEED CUPCAKES

Lemon poppy seed cupcakes are bright, zesty, and full of fresh lemon flavor with a bit of crunch from the poppy seeds. They’re light, moist, and topped with a luscious lemon buttercream that perfectly complements the citrusy cupcake.

Lemon Poppy Seed Cupcakes

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• ½ cup buttermilk

For the Lemon Buttercream:

• 1 cup unsalted butter, softened
• 2 ½ cups powdered sugar
• 1 tablespoon lemon zest
• 2-3 tablespoons fresh lemon juice
• 1-2 tablespoons heavy cream (optional, for consistency)
• A pinch of salt

Optional Garnishes:

• Lemon zest or slices
• Poppy seeds for sprinkling
• Edible flowers (for a decorative touch)

Instructions:

Making the Cupcakes:

1. Preheat oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
4. Add eggs: Beat in the eggs one at a time, then add the vanilla extract and lemon zest.
5. Add lemon juice and buttermilk: Mix in the lemon juice and buttermilk.
6. Add dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.

Making the Lemon Buttercream:

1. Cream the butter: In a large bowl, beat the softened butter until smooth.
2. Add powdered sugar, lemon zest, and juice: Gradually add the powdered sugar, lemon zest, and fresh lemon juice. Beat until light and fluffy.
3. Adjust consistency: If the frosting is too thick, add 1-2 tablespoons of heavy cream. Add a pinch of salt to balance the sweetness.
4. Frost the cupcakes: Pipe or spread the lemon buttercream onto the cooled cupcakes.

Optional:

• Sprinkle extra poppy seeds on top for a finishing touch.
• Garnish with lemon zest, lemon slices, or edible flowers for a decorative look.

These lemon poppy seed cupcakes are refreshing, tangy, and perfect for any occasion where you want a burst of citrus flavor!