Poppy Seed Lemon Cupcakes: Deliciously Tangy Treats

Poppy Seed Lemon Cupcakes: Deliciously Tangy Treats

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38 Fun Desserts for Teens to Make at Home
38 Fun Desserts for Teens to Make at Home from diyprojectsforteens.com

Are you craving for something sweet and tangy? If so, then poppy seed lemon cupcakes are the perfect treat for you! These cupcakes are made with refreshing lemon zest and crunchy poppy seeds that will leave your taste buds tingling. Here are two different recipes that you can try out to satisfy your sweet tooth.

Recipe 1: Classic Poppy Seed Lemon Cupcakes

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1/4 cup poppy seeds
  • 1/2 cup milk

Instructions:

  1. Preheat the oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2 minutes.
  4. Add in the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract, lemon zest, and poppy seeds.
  6. Gradually add the dry ingredients and milk to the batter, alternating between the two and mixing until just combined.
  7. Scoop the batter into the prepared cupcake liners, filling each about 2/3 full.
  8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. 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.
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Nutritional Information:

Serving Size: 1 cupcake
Calories: 240
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 95mg
Total Carbohydrates: 33g
Dietary Fiber: 1g
Sugars: 22g
Protein: 3g

Cooking Time:

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Equipment:

  • Cupcake pan
  • Cupcake liners
  • Bowl
  • Mixer
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Toothpick
  • Wire rack

Serving Suggestions:

Serve the poppy seed lemon cupcakes with a dollop of whipped cream or cream cheese frosting. Garnish with fresh lemon zest or poppy seeds for an extra pop of flavor.

Variations:

You can add a tablespoon of lemon juice to the batter for an even tangier flavor. You can also substitute the poppy seeds with chia seeds for a healthier twist.

Substitutions:

You can substitute the all-purpose flour with whole wheat flour or gluten-free flour for a healthier or gluten-free option. You can also substitute the unsalted butter with coconut oil or vegetable oil for a dairy-free option.

Storage:

Store the poppy seed lemon cupcakes in an airtight container at room temperature for up to 3 days. You can also freeze the cupcakes for up to 3 months.

Tips:

  • Make sure to zest the lemon before juicing it.
  • Do not overmix the batter or the cupcakes will turn out dense.
  • Let the cupcakes cool completely before frosting them.

Frequently Asked Questions:

Can I use lemon extract instead of lemon zest?

Yes, you can substitute 1 teaspoon of lemon extract for every tablespoon of lemon zest. However, the flavor may not be as fresh and tangy.

Can I make mini poppy seed lemon cupcakes?

Yes, you can use a mini cupcake pan and adjust the baking time to 10-12 minutes.

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Recipe 2: Vegan Poppy Seed Lemon Cupcakes

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1 cup granulated sugar
  • 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1/4 cup poppy seeds
  • 1/2 cup almond milk

Instructions:

  1. Preheat the oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk the melted coconut oil and sugar together until well combined.
  4. Add in the flax eggs, vanilla extract, lemon zest, and poppy seeds. Whisk until smooth.
  5. Gradually add the dry ingredients and almond milk to the batter, alternating between the two and whisking until just combined.
  6. Scoop the batter into the prepared cupcake liners, filling each about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  8. 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.

Nutritional Information:

Serving Size: 1 cupcake
Calories: 220
Total Fat: 11g
Saturated Fat: 8g
Cholesterol: 0mg
Sodium: 90mg
Total Carbohydrates: 29g
Dietary Fiber: 1g
Sugars: 18g
Protein: 2g

Cooking Time:

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Equipment:

  • Cupcake pan
  • Cupcake liners
  • Bowl
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Toothpick
  • Wire rack

Serving Suggestions:

Serve the poppy seed lemon cupcakes with a dollop of coconut whipped cream or vegan cream cheese frosting. Garnish with fresh lemon zest or poppy seeds for an extra pop of flavor.

Variations:

You can add a tablespoon of lemon juice to the batter for an even tangier flavor. You can also substitute the poppy seeds with chia seeds for a healthier twist.

See also  Ina Garten Lemon Bundt Cake

Substitutions:

You can substitute the all-purpose flour with whole wheat flour or gluten-free flour for a healthier or gluten-free option. You can also substitute the coconut oil with vegetable oil or vegan butter for a different flavor.

Storage:

Store the poppy seed lemon cupcakes in an airtight container at room temperature for up to 3 days. You can also freeze the cupcakes for up to 3 months.

Tips:

  • Make sure to zest the lemon before juicing it.
  • Do not overmix the batter or the cupcakes will turn out dense.
  • Let the cupcakes cool completely before frosting them.

Frequently Asked Questions:

Can I use a different egg substitute?

Yes, you can use any vegan egg substitute that you prefer such as applesauce, mashed banana, or tofu. However, the texture and flavor may be slightly different.

Can I use a different milk substitute?

Yes, you can use any vegan milk substitute that you prefer such as soy milk, oat milk, or rice milk. However, the flavor and texture may be slightly different.

Conclusion

Poppy seed lemon cupcakes are a deliciously tangy treat that is perfect for any occasion

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