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–+ servings

Lemon Poppy Seed Cupcakes

These Lemon Poppy Seed Cupcakes have fresh and bright lemon poppy seed cupcake that is topped with smooth lemon buttercream.
5 fra 5 stemmer
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 15 cupcakes
Calories 372 kcal

Equipment

Ingredients
 
 

LEMON POPPY SEED CUPCAKES

  • 200 g all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon poppy seeds
  • 85 g vegetable oil e.g. canola oil
  • 210 g granulated sugar
  • 1 zest of an organic lemon
  • 3 large eggs room temperature
  • 150 g full-fat sour cream room temperature
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon lemon juice

LEMON BUTTERCREAM

  • 200 g butter room temperature
  • ½ zest of an organic lemon zest
  • 330 g powdered sugar
  • 2 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Poppy seeds for decoration
  • 3 lemon slices cut into quarters

Instructions
 

LEMON POPPY SEED CUPCAKES

  • Preheat the oven at 160ºC/ 320ºF conventional oven and line two cupcake trays with 15 cupcake liners in total.
  • Sift together the all-purpose flour, baking powder, baking soda, salt and poppy seeds and set it aside.
    200 g all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, 1 tablespoon poppy seeds
  • In a mixing bowl, using the paddle attachment or using a hand mixer, add the oil, sugar and lemon zest and mix it on medium/high speed for 1 minute.
    85 g vegetable oil, 210 g granulated sugar, 1 zest of an organic lemon
  • Add the eggs one at a time into the mixture and mix on low until combined.
    3 large eggs
  • Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
  • Finally add the sour cream, lemon juice and vanilla extract and mix until just combined, make sure not to over mix the cake batter.
    150 g full-fat sour cream, 1 ½ teaspoon vanilla extract, 1 tablespoon lemon juice
  • Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
  • Divide the cake batter into the 15 cupcake liners and bake them for 20-21 minutes or until a cake tester comes out clean.
  • Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.

LEMON BUTTERCREAM

  • Mix the butter and lemon zest in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    200 g butter, ½ zest of an organic lemon zest
  • Sift the powdered sugar. Add the powdered sugar, vanilla extra and lemon juice in 3 parts. Whipping until each addition is fully incorporated.
    330 g powdered sugar, 2 teaspoon vanilla extract, 1 tablespoon lemon juice
  • Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.
  • Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1M.
  • Cut 3 lemon slices and then cut them in quarters. Sprinkle cupcakes with poppy seed and place a lemon quarter.
    Poppy seeds for decoration, 3 lemon slices

Nutrition

Calories: 372kcalCarbohydrates: 47gProtein: 3gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 167mgPotassium: 51mgFiber: 0.5gSugar: 36gVitamin A: 443IUVitamin C: 1mgCalcium: 33mgIron: 1mg
Keyword buttercream, cupcakes, lemon, poppy seeds
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