Lemon Poppy Seed Cupcakes
Lemon Poppy Seed Cupcakes are a delightful fusion of sweet and tangy flavors that brighten up any occasion. With their light and fluffy texture, these cupcakes burst with fresh lemon zest and a delightful crunch from the poppy seeds, making them the perfect treat for afternoon tea, family gatherings, or simply as an indulgence you deserve. Easy to prepare, they’re great for baking with kids or impressing guests. These cupcakes also offer versatility—they can be enjoyed on their own, topped with creamy frosting, or enhanced with fresh berries for an extra fruity twist. Your taste buds will thank you for trying this refreshing recipe!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup white sugar
- 2 tablespoons lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup sour cream
- 3 tablespoons lemon juice (freshly squeezed)
- 1 1/2 tablespoons poppy seeds
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition; then stir in vanilla extract and lemon zest.
- Combine sour cream and lemon juice in a separate bowl; mix into the butter mixture alternately with the dry ingredients.
- Gently fold in poppy seeds until evenly distributed.
- Spoon batter into lined cupcake pans and bake for about 18 minutes or until a toothpick comes out clean.
- Allow cooling completely before frosting.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 205
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg