Lemon Poppyseed Cupcakes
These lemon cupcakes with poppy seeds are made with fresh lemon juice and zest, and topped with a lemon buttercream frosting!
Prep Time40 minutes mins
Cook Time15 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 549kcal
- 1 cup (200 g) granulated sugar
- 1 ½ Tablespoons lemon zest zest of 2 lemons
- 1 ⅔ cup (200 g) cake flour
- 1 ½ tsp. baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 3/4 Cup (12 Tbs.) unsalted butter melted
- 2 large eggs room temperature
- 1 ½ teaspoons. vanilla extract
- ¼ cup (60 mL) whole milk
- ½ cup (113 g) sour cream
- ¼ cup lemon juice about 4 lemons
- 2 Tablespoons poppyseeds
Lemon Buttercream Frosting
- 283 g (2 ½ sticks, 1 ¼ cups) unsalted butter softened
- 2 Tablespoons lemon zest
- 452 g (4 cups) confectioner sugar
- 2 teaspoons vanilla extract
- ¼ cup fresh lemon juice
- 2 Tablespoons heavy cream or milk
Preheat oven to 375F. Line the cupcake tin with paper liners.
Add the sugar and lemon zest to the bowl of a food processor then pulse until zest is broken up and the sugar is pale yellow In color.
Whisk the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
Add the eggs, milk, melted butter, vanilla, sour cream, and sugar to a medium bowl and whisk together.
Add the wet to the dry mixture and mix until just combined. Stir in the poppy seeds and lemon juice. Fill cupcake papers about 3/4 the way up. Bake for 5 min at 375F then reduce temperature to 350F and bake another 10-12 or until the springy to the touch.
Frost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.)
For the buttercream
With a mixer, cream the butter and zest together. Add the powdered sugar ½ cup at a time.
Add in your vanilla extract, heavy cream, lemon juice. The frosting may curdle at this point, but keep mixing it will smooth it out.
Mix on medium-high for about 8 minutes until light and fluffy. Frost your cupcakes with a spatula or piping bag fit with a star tip. Top with a few additional poppy seeds.
- Make ahead: Cupcakes can be made without buttercream, one day in advance, and kept covered at room temperature. Buttercream can be made 3 days in advance and kept in the refrigerator. I keep frosted cupcakes in the fridge, and let sit at room temperature for 30 minutes to an hour before serving.
- Storage: Store leftover cupcakes in the refrigerator for 3 days. You can also freeze frosted or unfrosted cupcakes up to 2-3 months. Thaw overnight in the refrigerator before enjoying. Before serving I let them sit at room temperature to let the buttercream soften again before enjoying.
- Lemon: You can substitute the lemon for another citrus like orange or lime.
- Milk: You can swap out the whole milk for low-fat milk or plant-based milk if need be.
Calories: 549kcal | Carbohydrates: 69g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 147mg | Potassium: 146mg | Fiber: 1g | Sugar: 55g | Vitamin A: 910IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 1mg