Lemon Poppy Seed Cupcakes
Brighten your dessert table with these zesty Lemon Poppy Seed Cupcakes, a delightful treat bursting with citrusy flavor and subtle crunch. Perfectly tender and moist, these cupcakes are infused with vibrant lemon zest and juice, while poppy seeds add a charming texture to every bite. The recipe comes together effortlessly with a simple batter, featuring classic pantry staples like all-purpose flour and butter, and is topped off with a glossy lemon glaze that’s both tangy and sweet. Ready in under 40 minutes, this recipe is ideal for any occasion, from casual gatherings to elegant celebrations. Whether you’re a fan of lemon desserts or just looking for something refreshing, these easy homemade cupcakes will surely satisfy your cravings. Keywords: Lemon Poppy Seed Cupcakes, easy lemon dessert, lemon glaze cupcakes, quick cupcake recipe, poppy seed recipes.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 tablespoons poppy seeds
- 0.5 cup unsalted butter, softened
- 2 pieces large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter until creamy, about 1 minute.
Add the eggs, one at a time, and beat until fully incorporated.
Mix in the lemon zest, fresh lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
Drizzle the glaze over the cooled cupcakes or dip the tops of each cupcake into the glaze for an even coating.
Allow the glaze to set for a few minutes before serving. Enjoy your lemon poppy seed cupcakes!
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 430.7 g | 157% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 280.2 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 472 mg | 36% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 726 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
