Lemon Poppy Seed Cupcakes
Light and fluffy Lemon Poppy Seed Cupcakes bursting with bright citrus flavor and a delightful crunch, perfect for any dessert occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, cream the butter and sugar until light and fluffy using a mixer.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients alternating with sour cream, beginning and ending with the dry ingredients; mix until just combined.
- Divide batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
For an extra lemony touch, top the cupcakes with a lemon cream cheese frosting and a sprinkle of additional poppy seeds.
Find it online: https://auntyspices.com/lemon-poppy-seed-cupcakes/