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Lemon Poppy Seed Cupcakes are a pleasant dessert that mixes the zesty, fresh flavor of lemon with the subtle, nutty taste of poppy seeds.

Lemon Poppy Seed Cake

This easy Lemon Poppy Seed Cupcake recipe is ideal for Easter, spring and summer gatherings, or any time you crave something light and citrusy. This dessert is beloved for its vivid, zesty lemon flavor that enhances poppy seeds’ slight crunch and nuttiness. I’ve lightened this recipe by utilizing monk fruit
sweetener and swapping a lot of the butter for applesauce and buttermilk. The feel got here out perfectly. More of my favorite spring desserts are this Carrot Cake with Cream Cheese Frosting, Easter Egg Cake Balls, and Lemon Cheesecake Yogurt Cups.

Lemon Poppy Seed Cupcake Ingredients

• Cake Flour gives these cupcakes a lighter, more tender crumb.
• Poppy Seeds add a subtle nutty flavor to the cupcakes.
• Baking Soda ensures the cupcakes rise and have an airy texture.
• Kosher Salt balances the sweetness and brings out the flavors of the opposite ingredients.
• Sweetener: I used monk fruit to scale back the sugar and carbs in these cupcakes.
• Lemons: Zest 1 and ½ lemons. Then cut them in half and juice 3 of the halves.
• Butter: This healthy lemon poppy seed cupcake recipe uses only 3 tablespoons of butter.
• Eggs: Use 1 large egg and a pair of large egg whites.
• Unsweetened Applesauce replaces butter and oil to scale back the calories in these cupcakes.
• Low-Fat Buttermilk makes these cupcakes moist and reacts with the baking soda to assist the batter rise.
• Vanilla Extract complements the lemon and poppy seeds and adds a subtle sweetness.
• Lemon Poppy Seed Glaze: Powdered sugar, fresh lemon juice, water, poppy seeds

How you can Make Lemon Poppy Seed Cupcakes

1. Dry Ingredients: Mix flour, poppy seeds, baking soda, and salt in a big bowl.
2. Sugar and Butter: Put the sugar and lemon zest in a big bowl and blend it along with your hands to release the zest’s oil. Add the butter and beat on medium speed with a stand or hand mixer until light and fluffy.
3. Wet Ingredients: Add the egg and egg whites separately and beat until combined. Pour within the buttermilk, applesauce, lemon juice, and vanilla and blend until incorporated. Stir the wet ingredients into the flour mixture until just blended.
4. Bake: Pour the batter right into a muffin tin crammed with cupcake liners. Bake at 325°F for 22 to 25 minutes until a toothpick inserted comes out clean. Cool the cupcakes for five minutes, then transfer to the wire rack to chill completely.
5. Cupcake Glaze: Stir the powdered sugar and 1 tablespoon of lemon juice until smooth. You would like the glaze to be thick yet pourable, so it’ll spread on the cupcakes. Add more juice or water if needed.
6. Glaze the Cupcakes: Put the wire rack with the cupcakes on a baking sheet to catch the dripping glaze. Spoon the glaze on the cupcakes and spread it with the back of the spoon. Sprinkle the cupcakes with just a few poppy seeds and let the glaze soak in for five to 10 minutes.

Variations

• Flour: Substitute 1 ¾ cups of all-purpose flour and ¼ cup of cornstarch for cake flour.
• Sugar: Replace monk fruit with granulated sugar.
• Buttermilk: If you happen to don’t have buttermilk, make your personal. Add 1 ½ teaspoons of lemon juice or vinegar to a half cup. Then, fill it to the highest with 2% milk.
• Citrus: Swap lemon juice and zest for orange.
• Lemon Poppyseed Cake: If you happen to prefer to make a cake, pour the batter right into a 9-inch cake pan and bake for 35 to 45 minutes. Check with a toothpick to find out when it’s ready.

Storage

Store these moist lemon poppy seed cupcakes at room temperature for 3 days after which within the refrigerator for the remaining of the week. You can even freeze them for 3 months. To thaw, place them on the counter to bring them to room temp or microwave them from frozen.

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Prep: 15 minutes mins

Cook: 25 minutes mins

cooling time: 10 minutes mins

Total: 50 minutes mins

Yield: 12 servings

Serving Size: 1 cupcake

• Preheat oven to 325F. Line a 12-cup muffin tin with cupcake liners.

• In a big bowl mix the flour, poppy seeds, baking soda, and salt. Mix well.

• Within the bowl of a stand mixer with the paddle attachment, or a medium bowl with a hand mixer, mix the sugar and lemon zest together along with your hands first to release the oils. Add the butter and beat on medium speed until light and fluffy, about 3 minutes.

• Add the egg and egg whites separately and beat until combined. Add the buttermilk, applesauce, 2 tablespoons lemon juice and vanilla and beat until incorporated.

• Add the wet ingredients to the flour mixture and stir until just blended.

• Fill the cupcake liners to slightly below the highest. Bake cake until a toothpick comes out clean, 22 to 25 minutes. Let the cupcakes cool within the pan for five minutes, then transfer to a wire rack to chill completely.

• While the cupcakes cool, make the glaze: In a small bowl, mix the powdered sugar and 1 tablespoon lemon juice. Stir until smooth. You’re on the lookout for the glaze to be thick yet pourable so it’ll spread nicely on the cupcakes. Add more lemon juice or water, just just a few drops at a time until it’s.

• Put the wire rack with the cooled cupcakes over a baking sheet to catch the glaze drips. Spoon 1 teaspoon of the glaze onto each cooled cupcakes, using the back of your spoon to assist it spread. Sprinkle each cupcake with just a few poppy seeds, and let the glaze settle and soak in for five to 10 minutes before serving.

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Calculated with monk fruit sweetener.
Lemon Poppyseed Cake: If you happen to prefer to make a cake, pour the batter right into a 9-inch cake pan and bake for 35 to 45 minutes. Check with a toothpick to find out when it’s ready.

Serving: 1 cupcake, Calories: 152 kcal, Carbohydrates: 42 g, Protein: 3.5 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 23.5 mg, Sodium: 160 mg, Fiber: 1.5 g, Sugar: 6.5 g