Lemon Poppy Seed Cupcakes Recipes

Soft, moist Easy Lemon Poppy Seed Cupcakes contain fresh lemon juice and zest. Tasty lemon cream cheese icing tops it up. These cupcakes take less than an hour to create with simple baking materials.

– 210 g (1 1/2 cups) cake flour – 1 teaspoon baking powder – 1/4 teaspoon baking soda – 1/2 teaspoon salt – 210 g (1 cup) granulated sugar – 113 g (1/2 cup) unsalted butter, at room temperature


– 1 tablespoon lemon zest, 2 lemon – 1 large egg, at room temperature – 2 large egg whites, at room temperature – 1 1/2 teaspoons pure vanilla extract – 60 g (1/4 cup) fresh lemon juice – 120 g (1/2 cup) sour cream, at room temperature – 2 tablespoons poppy seed


Lemon pastries are popular year-round! Lemon bars, mascarpone cheesecake, and lemon poppy seed cupcakes are perfect weeknight or special occasion desserts. 


These simple lemon cupcakes require no baking! Standard baking ingredients, fresh lemons (juice and zest), and less than an hour are all you need. Frost these cupcakes with lemon cream cheese icing for a bakery-worthy dessert.


Lemony. Lemon zest adds freshness to cupcakes and cream cheese icing. Freshly squeezed lemon juice enhances cupcake flavor.


Easy cake-making. Cake craving? You can bake this batter in an 8-inch square cake pan for your family (more on that below). You may bake little cupcakes.


Freezer-friendly. Nothing beats serving a last-minute dessert. Freeze these cupcakes frosted or unfrosted for a quick treat to wow relatives and friends.


Cake flour. The cupcake will be light and delicate. Baking soda and powder. These two ingredients help cupcakes rise and stay soft in the oven.Salt. Little goes a long way. Salt boosts cupcake sweetness.


Sugar. We sweeten with granulated sugar. Air is added to the mixture while butter is creamed, making cupcakes light and soft.Butter. Butter adds flavor to cupcake batter and cream cheese frosting. Use unsalted butter to reduce recipe salt.


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Lemon Poppy Seed Cupcakes Recipes