Lemon Poppy Seed Cupcakes: Two Delicious Recipes To Try

Lemon Poppy Seed Cupcakes: Two Delicious Recipes To Try

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Easy Banana Cupcakes Your Cup of Cake
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If you’re a fan of all things lemon and love the delightful crunch of poppy seeds, then you’re in for a treat! These lemon poppy seed cupcakes are the perfect combination of tanginess and sweetness, and are sure to brighten up your day. Whether you’re looking for a fun baking project or a tasty treat to share with friends and family, these cupcakes are a must-try.

But wait, there’s more! In this article, we’re sharing not one, but two delicious recipes for lemon poppy seed cupcakes. So put on your apron, preheat your oven, and let’s get baking!

Recipe 1: Classic Lemon Poppy Seed Cupcakes

Ingredients:

  • 1 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup milk
  • 2 tablespoons poppy seeds

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the lemon zest and lemon juice.
  6. Add the dry ingredients to the wet ingredients in three parts, alternating with the milk, and mix until just combined.
  7. Stir in the poppy seeds.
  8. Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full.
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  10. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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Nutritional Information:

Serving Size: 1 cupcake
Calories: 235
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 101mg
Total Carbohydrates: 31g
Dietary Fiber: 1g
Sugars: 20g
Protein: 3g

Cooking Time:

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Equipment:

  • Muffin tin
  • Cupcake liners
  • Bowls
  • Mixing spoons
  • Whisk
  • Mixer (optional)
  • Wire rack

Serving Suggestions:

These lemon poppy seed cupcakes are delicious on their own, but you can also try frosting them with a classic cream cheese frosting or a lemon buttercream frosting. Garnish with extra lemon zest and poppy seeds for a beautiful finish.

Variations:

If you’re feeling adventurous, try adding some blueberries to the batter for a delicious twist on this classic recipe. You can also experiment with different types of citrus, such as lime or orange, for a unique flavor profile.

Substitutions:

If you don’t have poppy seeds on hand, you can try substituting them with chia seeds or sesame seeds. You can also use buttermilk instead of regular milk for a tangier flavor.

Storage:

Store these cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze them for up to 3 months.

Tips:

  • Make sure your butter is softened before creaming it with the sugar to ensure a smooth and fluffy batter.
  • Zest your lemons before juicing them to make it easier.
  • Do not overmix the batter, as this can result in tough and dry cupcakes.
  • Let the cupcakes cool completely before frosting them to prevent the frosting from melting.
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FAQs:

Q: Can I use bottled lemon juice instead of fresh?
A: While fresh lemon juice is preferred, you can use bottled lemon juice if that’s all you have on hand. Just make sure it’s 100% pure lemon juice without any added sugars or flavors.

Q: Can I make these cupcakes in advance?
A: Yes, you can make the cupcakes up to 1 day in advance and store them in an airtight container at room temperature. Frost them just before serving for the best results.

Recipe 2: Vegan Lemon Poppy Seed Cupcakes

Ingredients:

  • 1 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/2 cup non-dairy milk (such as almond milk)
  • 2 tablespoons poppy seeds

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the applesauce, sugar, vegetable oil, lemon juice, and lemon zest until well combined.
  4. Stir in the dry ingredients and non-dairy milk in three parts, alternating between the two, and mix until just combined.
  5. Stir in the poppy seeds.
  6. Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 cupcake
Calories: 230
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 94mg
Total Carbohydrates: 35g
Dietary Fiber: 1g
Sugars: 22g
Protein: 2g

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Cooking Time:

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Equipment:

  • Muffin tin
  • Cupcake liners
  • Bowls
  • Mixing spoons
  • Whisk
  • Wire rack

Serving Suggestions:

These vegan lemon poppy seed cupcakes are delicious on their own, but you can also try frosting them with a vegan buttercream frosting or a coconut whipped cream frosting. Garnish with extra lemon zest and poppy seeds for a beautiful finish.

Variations:

If you’re not vegan, you can use regular milk instead of non-dairy milk and eggs instead of applesauce for a non-vegan version of this recipe. You can also try adding some blueberries or raspberries to the batter for a fruity twist.

Substitutions:

If you don’t have poppy seeds on hand, you can try substituting them with chia seeds or sesame seeds. You can also use any type of non-dairy milk for this recipe, such as soy milk or oat milk.

Storage:

Store these cupcakes in an a

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