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Lemon Poppyseed Cupcakes with Cream Cheese Frosting Recipe

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4.3 from 7 reviews

Delight in these moist and zesty Lemon Poppyseed Cupcakes topped with smooth cream cheese frosting. Perfectly balanced with tangy lemon and a subtle crunch from poppy seeds, these cupcakes offer a refreshing twist on a classic treat, ideal for gatherings or an uplifting snack.

Ingredients

Cupcakes

  • 1 1/3 cup All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Raw sugar
  • 2 tbsp Poppyseeds
  • 2 tsp Lemon zest
  • 2 Eggs
  • 2/3 cup Almond milk (or any preferred milk)
  • 1/4 cup Coconut oil (or melted butter or neutral oil)
  • 1 tsp Vanilla extract
  • 2 tsp Lemon juice

Cream Cheese Frosting

  • 2/3 cup Cream cheese, at room temperature
  • 1/3 cup Icing sugar

Instructions

  1. Preheat Oven and Prepare Tray: Preheat your oven to 180°C (350°F). Line a standard muffin tray with paper liners to prevent the cupcakes from sticking and to ensure even baking.
  2. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt into a large bowl. This removes lumps and distributes the raising agents evenly.
  3. Add Sugar, Poppy Seeds, and Zest: Stir in the raw sugar, poppy seeds, and lemon zest to the dry mixture, combining the flavors and textures.
  4. Combine Wet Ingredients: In a separate bowl, whisk the eggs, coconut oil, almond milk, lemon juice, and vanilla extract until smooth and homogenous.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and whisk together until well incorporated, resulting in a soft batter with a dropping consistency.
  6. Portion Batter into Liners: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  7. Bake Cupcakes: Bake in the preheated oven for approximately 20 minutes or until a toothpick or skewer inserted into the center comes out clean.
  8. Cool Cupcakes: Remove the tray from the oven and immediately invert the cupcakes onto a wire rack. Then turn them right side up and allow them to cool completely to room temperature.
  9. Prepare Cream Cheese Frosting: Place the cream cheese in a medium bowl and beat with an electric mixer until smooth and creamy.
  10. Add Icing Sugar: Gradually add the icing sugar and continue beating until the frosting is smooth and spreadable.
  11. Chill Frosting: Refrigerate the frosting for 30 minutes to firm it up, making it easier to spread.
  12. Frost Cupcakes: Spoon the cream cheese frosting onto each cooled cupcake and spread evenly using an offset spatula or small spoon.
  13. Decorate and Serve: Garnish the frosted cupcakes with additional lemon zest and edible flowers for an elegant finish. Serve and enjoy!

Notes

  • The batter is naturally moist; avoid overmixing to keep cupcakes tender.
  • Use fresh lemon zest and juice for the best citrus flavor.
  • Ensure cream cheese is at room temperature before making frosting to prevent lumps.
  • Alternative milks such as soy or oat milk can be used as substitutes for almond milk.
  • Store cupcakes in an airtight container in the refrigerator and consume within 3 days.

Find it online: https://marthatasty.com/lemon-poppyseed-cupcakes-with-cream-cheese-frosting-recipe/