Moist Lemony Poppy Seed Cupcakes
Bright, zesty, and irresistibly fluffy, these Moist Lemony Poppy Seed Cupcakes are the perfect citrus-infused treat for any occasion! Bursting with the tang of freshly squeezed lemon juice and fragrant lemon zest, each bite is elevated by the subtle crunch of poppy seeds for a delightful texture. These cupcakes come together effortlessly in just 35 minutes, making them an ideal choice for quick yet impressive desserts. Top them with an optional sweet and tangy lemon glaze to take the flavor to the next level. Whether it’s for brunch, tea time, or an indulgent snack, these lemony treats will leave everyone raving. Perfect for lemon dessert lovers searching for a vibrant and moist cupcake recipe!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter
- 0.5 cup milk
- 2 pieces large eggs
- 1.5 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1.5 tablespoons poppy seeds
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 0.75 cup powdered sugar (for optional glaze)
- 2 tablespoons lemon juice (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, salt, and poppy seeds. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Reduce the mixer speed to low and gradually mix in the dry ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
If you wish to make the optional glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled cupcakes and allow the glaze to set for a few minutes before serving.
Serve and enjoy these moist, lemony poppy seed cupcakes!
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1469 mg | 64% | |
| Total Carbohydrate | 405.2 g | 147% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 253.2 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 469 mg | 36% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 774 mg | 16% | |
*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.
