Lemon Poppy Seed Cupcakes – Skinnytaste


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Lemon Poppy Seed Cupcakes are a pleasant dessert that mixes the zesty, contemporary taste of lemon with the delicate, nutty style of poppy seeds.

Lemon Poppyseed Cupcakes

Lemon Poppy Seed Cake

This straightforward Lemon Poppy Seed Cupcake recipe is ideal for Easter, spring and summer time gatherings, or any time you crave one thing mild and citrusy. This dessert is beloved for its vivid, zesty lemon taste that enhances poppy seeds’ slight crunch and nuttiness. I’ve lightened this recipe through the use of monk fruit
sweetener and swapping a lot of the butter for applesauce and buttermilk. The feel got here out completely. Extra of my favourite spring desserts are this Carrot Cake with Cream Cheese Frosting, Easter Egg Cake Balls, and Lemon Cheesecake Yogurt Cups.

Lemon Poppyseed Cupcakes

Lemon Poppy Seed Cupcake Substances

  • Cake Flour offers these cupcakes a lighter, extra tender crumb.
  • Poppy Seeds add a delicate nutty taste to the cupcakes.
  • Baking Soda ensures the cupcakes rise and have an ethereal texture.
  • Kosher Salt balances the sweetness and brings out the flavors of the opposite elements.
  • Sweetener: I used monk fruit to cut back the sugar and carbs in these cupcakes.
  • Lemons: Zest 1 and ½ lemons. Then minimize them in half and juice 3 of the halves.
  • Butter: This wholesome lemon poppy seed cupcake recipe makes use of solely 3 tablespoons of butter.
  • Eggs: Use 1 massive egg and a pair of massive egg whites.
  • Unsweetened Applesauce replaces butter and oil to cut back the energy in these cupcakes.
  • Low-Fats Buttermilk makes these cupcakes moist and reacts with the baking soda to assist the batter rise.
  • Vanilla Extract enhances the lemon and poppy seeds and provides a delicate sweetness.
  • Lemon Poppy Seed Glaze: Powdered sugar, contemporary lemon juice, water, poppy seeds

Make Lemon Poppy Seed Cupcakes

  1. Dry Substances: Mix flour, poppy seeds, baking soda, and salt in a big bowl.
  2. Sugar and Butter: Put the sugar and lemon zest in a big bowl and blend it together with your fingers to launch the zest’s oil. Add the butter and beat on medium velocity with a stand or hand mixer till mild and fluffy.
  3. Moist Substances: Add the egg and egg whites one after the other and beat till mixed. Pour within the buttermilk, applesauce, lemon juice, and vanilla and blend till integrated. Stir the moist elements into the flour combination till simply blended.
  4. Bake: Pour the batter right into a muffin tin full of cupcake liners. Bake at 325°F for 22 to 25 minutes till a toothpick inserted comes out clear. Cool the cupcakes for five minutes, then switch to the wire rack to chill fully.
  5. Cupcake Glaze: Stir the powdered sugar and 1 tablespoon of lemon juice till easy. You need the glaze to be thick but pourable, so it’ll unfold on the cupcakes. Add extra juice or water if wanted.
  6. Glaze the Cupcakes: Put the wire rack with the cupcakes on a baking sheet to catch the dripping glaze. Spoon the glaze on the cupcakes and unfold it with the again of the spoon. Sprinkle the cupcakes with just a few poppy seeds and let the glaze soak in for five to 10 minutes.
Lemon Poppyseed Cupcakes

Variations

  • Flour: Substitute 1 ¾ cups of all-purpose flour and ¼ cup of cornstarch for cake flour.
  • Sugar: Change monk fruit with granulated sugar.
  • Buttermilk: If you happen to don’t have buttermilk, make your personal. Add 1 ½ teaspoons of lemon juice or vinegar to a half cup. Then, fill it to the highest with 2% milk.
  • Citrus: Swap lemon juice and zest for orange.
  • Lemon Poppyseed Cake: If you happen to choose to make a cake, pour the batter right into a 9-inch cake pan and bake for 35 to 45 minutes. Test with a toothpick to find out when it’s prepared.

Storage

Retailer these moist lemon poppy seed cupcakes at room temperature for 3 days after which within the fridge for the remainder of the week. It’s also possible to freeze them for 3 months. To thaw, place them on the counter to convey them to room temp or microwave them from frozen.

Lemon Poppyseed Cupcakes

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Prep: 15 minutes

Prepare dinner: 25 minutes

cooling time: 10 minutes

Complete: 50 minutes

Yield: 12 servings

Serving Measurement: 1 cupcake

  • Preheat oven to 325F. Line a 12-cup muffin tin with cupcake liners.

  • In a big bowl mix the flour, poppy seeds, baking soda, and salt. Combine nicely.

  • Within the bowl of a stand mixer with the paddle attachment, or a medium bowl with a hand mixer, combine the sugar and lemon zest collectively together with your fingers first to launch the oils. Add the butter and beat on medium velocity till mild and fluffy, about 3 minutes.

  • Add the egg and egg whites one after the other and beat till mixed. Add the buttermilk, applesauce, 2 tablespoons lemon juice and vanilla and beat till integrated.

  • Add the moist elements to the flour combination and stir till simply blended.

  • Fill the cupcake liners to only beneath the highest. Bake cake till a toothpick comes out clear, 22 to 25 minutes. Let the cupcakes cool within the pan for five minutes, then switch to a wire rack to chill fully.

  • Whereas the cupcakes cool, make the glaze: In a small bowl, mix the powdered sugar and 1 tablespoon lemon juice. Stir till easy. You’re on the lookout for the glaze to be thick but pourable so it’ll unfold properly on the cupcakes. Add extra lemon juice or water, only a few drops at a time till it’s.

  • Put the wire rack with the cooled cupcakes over a baking sheet to catch the glaze drips. Spoon 1 teaspoon of the glaze onto every cooled cupcakes, utilizing the again of your spoon to assist it unfold. Sprinkle every cupcake with just a few poppy seeds, and let the glaze settle and soak in for five to 10 minutes earlier than serving.

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Calculated with monk fruit sweetener.
Lemon Poppyseed Cake: If you happen to choose to make a cake, pour the batter right into a 9-inch cake pan and bake for 35 to 45 minutes. Test with a toothpick to find out when it’s prepared.

Serving: 1 cupcake, Energy: 152 kcal, Carbohydrates: 42 g, Protein: 3.5 g, Fats: 4 g, Saturated Fats: 2 g, Ldl cholesterol: 23.5 mg, Sodium: 160 mg, Fiber: 1.5 g, Sugar: 6.5 g

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