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Lemon Poppy Seed Cupcakes Recipe

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4.2 from 2 reviews

These Lemon Poppy Seed Cupcakes are a delightful treat featuring moist cupcakes infused with fresh lemon zest and juice, studded with crunchy poppy seeds. A tangy lemon glaze finishes them off perfectly, offering a sweet and tart flavor combination that’s refreshing and light. Perfect for spring gatherings or anytime you crave a fruity, fresh dessert.

Ingredients

Cupcake Batter

  • 2 cups cake flour
  • 2 1/2 teaspoons poppy seeds
  • 1 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 1 cup Monk Fruit sweetener (or sugar)
  • 1 and 1/2 lemons (zested and juiced)
  • 3 tablespoons unsalted butter
  • 1 large egg
  • 2 large egg whites
  • 1/2 cup unsweetened applesauce
  • 1/2 cup unsweetened low-fat buttermilk
  • 3/4 teaspoon vanilla extract

Lemon Glaze

  • 1/2 cup powdered sugar (2 ounces)
  • 1/2 tablespoon fresh lemon juice
  • 1/2 tablespoon water
  • 1 teaspoon poppy seeds (for garnish)

Instructions

  1. Preheat and Prepare: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the cake flour, 2 1/2 teaspoons poppy seeds, baking soda, and Kosher salt until evenly distributed.
  3. Mix Sugar and Lemon Zest: Using your hands, rub the Monk Fruit sweetener (or sugar) and lemon zest together in a mixing bowl to release the oils from the zest, enhancing the lemon flavor. Then add the unsalted butter and beat with a stand mixer (paddle attachment) or hand mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
  4. Add Eggs and Wet Ingredients: Add the whole egg and then the two egg whites one at a time, beating well after each addition. Next, add the low-fat buttermilk, unsweetened applesauce, 2 tablespoons of lemon juice, and vanilla extract. Beat until all wet ingredients are fully incorporated.
  5. Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients and gently stir until just blended. Be careful not to overmix to keep the cupcakes tender.
  6. Fill Cupcake Liners and Bake: Spoon the batter into the prepared cupcake liners, filling each to just below the top. Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  7. Prepare Lemon Glaze: While the cupcakes cool, whisk together the powdered sugar and 1 tablespoon fresh lemon juice in a small bowl. The glaze should be thick but pourable; add more lemon juice or water incrementally if needed to reach desired consistency.
  8. Glaze and Garnish Cupcakes: Place the wire rack over a baking sheet to catch drips. Spoon about 1 teaspoon of glaze onto each cooled cupcake and use the back of the spoon to spread it evenly over the top. Sprinkle each cupcake with a few poppy seeds. Allow the glaze to set and soak in for 5 to 10 minutes before serving.

Notes

  • Use Monk Fruit sweetener as a low-calorie alternative to sugar if desired.
  • Ensure not to overmix the batter to keep cupcakes light and tender.
  • Applesauce is used to add moisture and reduce fat content.
  • If you prefer a stronger lemon flavor, adjust lemon zest and juice quantities slightly.
  • Be cautious about the consistency of the glaze; it should be thick enough to coat but not runny.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days, or refrigerated up to 4 days.

Find it online: https://marthatasty.com/lemon-poppy-seed-cupcakes-recipe/