These Lemon and Poppy Seed Cupcakes are a perfect treat for those who adore the fresh, zesty flavors of lemon paired with the subtle crunch of poppy seeds. Each cupcake is light and fluffy, infused with lemon zest and juice for that bright citrus flavor, complemented by a rich lemon frosting that adds a creamy finish.
Why You’ll Love This: The combination of lemon and poppy seeds not only offers a delightful flavor contrast but also a pleasing texture. The optional lemon curd filling provides an extra burst of lemony sweetness that makes each bite even more irresistible. The cupcakes are topped with a smooth lemon frosting that’s enhanced with a hint of vanilla and additional poppy seeds for a decorative touch.
Perfect Occasion: These cupcakes are perfect for spring and summer gatherings, tea parties, or any occasion that calls for a light and refreshing dessert. They’re also great for celebrations like birthdays, Mother’s Day, or Easter, providing a fresh twist on classic flavors.
Decoration Tips: For a charming presentation, top these cupcakes with a small twist of lemon zest or a thin slice of lemon. Edible flowers or a sprinkle of poppy seeds can also add to their visual appeal, making them as beautiful as they are delicious.
Ingredients:
For the Cupcakes:
- ¾ cup granulated sugar
- Zest of 1 lemon
- 2 ½ tablespoons unsalted butter, room temperature
- 2 tablespoons neutral oil (such as canola or vegetable)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- 1 tablespoon fresh lemon juice
- 1 ⅛ cup all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- 1 ½ teaspoons poppy seeds
- ½ cup buttermilk, room temperature
- Optional: lemon curd for filling
For the Lemon Frosting:
- 1 cup unsalted butter, room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 ½ tablespoons fresh lemon juice
- ¼ teaspoon kosher salt
- 1 tablespoon poppy seeds (optional)
- ¼ cup heavy cream
Instructions:
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix sugar and lemon zest until the sugar becomes pale yellow. This helps release the oils from the zest, enhancing the flavor.
- In a stand mixer or using a hand mixer, cream together butter, oil, and lemon-sugar mixture until fluffy.
- Add eggs one at a time, incorporating well after each addition. Mix in vanilla and lemon extracts, and lemon juice.
- Whisk together flour, baking powder, salt, and poppy seeds. Alternately add dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients.
- Scoop batter into cupcake liners and bake for 20-24 minutes. Cool completely if filling with lemon curd.
- Prepare the Lemon Curd (if using):
- Once cupcakes are cool, carve a small hole in the center of each and fill with lemon curd.
- Make the Frosting:
- Beat butter and sugar until combined, then whip on high until light and fluffy.
- Add salt, vanilla, and lemon juice, and beat again. Mix in poppy seeds if using. Gradually add heavy cream until the frosting reaches desired consistency.
- Assemble the Cupcakes:
- Frost cooled cupcakes. If desired, top each with a small lemon zest twist or additional poppy seeds.
Enjoy these refreshing Lemon and Poppy Seed Cupcakes, a delightful dessert that promises to bring a touch of sunshine to any table!
