Ingredients
Lemon Poppy Seed Cupcakes
- 2 1/4 cups all purpose flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. salt
- 5 tsp. poppy seeds
- 3/4 cup unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 1 Tbsp. lemon zest
- 2 large eggs
- 3/4 cup milk
- 2 Tbsp. lemon juice
Lemon Buttercream Frosting
- 2/3 cup unsalted butter
- 9 cups powdered sugar
- 1/4 cup milk
- 1/4 cup lemon juice
Instructions
- Preheat oven to 325°. Line two 12-cup muffin pans.
- In a medium mixing bowl, combine flour, baking powder, salt, and poppy seeds.
- In a separate large bowl, beat butter, granulated sugar, and lemon zest until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add half the flour mixture and beat on low speed just until blended.
- Add milk and lemon juice and mix on low speed until combined.
- Divide batter evenly among the muffin cups, filling 3/4 full. Bake until golden brown, 20-25 minutes.
- Remove from the oven and cool on a wire rack.
- For the frosting, beat the butter until light and fluffy.
- Gradually add 2 cups powdered sugar, beating well.
- Slowly add in milk and lemon juice, then beat in remaining powdered sugar.
- Pipe frosting on to cupcakes; top with lemon zest and poppy seeds.
Nutrition
Calories: 381kcal | Carbohydrates: 67g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 73mg | Potassium: 76mg | Sugar: 57g | Vitamin A: 375IU | Vitamin C: 2.2mg | Calcium: 48mg | Iron: 0.8mg