Lemon Poppyseed Cupcakes

Hello! It’s been a while since I’ve posted on my blog. Hopefully, this recipe is found useful for anyone who likes to bake cupcakes with a twist.

WHY LEMON?

During the spring or summertime, desserts are even fresher, lighter, and always have a unique bright taste that reminds us of the nice weather and blooming flowers. These desserts can be fruity tart and zesty, like lemon! I think that any citrus is great.

WHY BUTTERMILK AND SOUR CREAM?

A good cupcake is light, balanced and definetly moist. After, trying many differnet recipes I put together all of my skills and knowledge to create the best version of a cupcake. The ingredients allowing this were buttermilk and sourcream. Let me explain why: Both these ingredients are tart and include acid. This allows a cupcake to be just sweet enough. Another reason I use sour cream is that the extra fat content will make the cake moister and richer and the buttermilks acid, helps the baking soda rise in the cupcake, making it fluffy. Using buttermilk will also go a long way in making baked goods moist and tender.

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Lemon Poppyseed Cupcakes

These cupcakes are so delicious. They’re incredibly moist, tart, and fluffy. The poppy seeds add a nice crunch to the cupcake and the lemon flavor is fresh and tart. These are perfect for springtime/summer get-togethers and great with a nice refreshing drink.

Prep Time

1 hour

Cook Time

20 minutes

Passive Time

1h 20 minutes

Servings

cupcakes

Ingredients

For the cake:

• 2 1/4 cup All-purpose flour
• 1 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 3/4 cup Unsalted Butter ( softened toroom temperature)
• 1 1/4 cup Granulated Sugar
• 1 tsp Pure Vanilla extract
• 2-3 tbsp Lemon zest (approximatly 2-3 lemons)
• 3 Large eggs
• 1/4 cup Sour cream
• 3/4 cup Buttermilk
• 2 tbsp Lemon Juice
• 2 tbsp Poppy seeds

For the Buttercream:

• 1 1/2 cup Unsalted Butter (softened to room temperature)
• 3-4 cups Powdered Sugar
• 1/2 tsp Salt
• 1-2 tbsp Heavy Whipping Cream

Prep Time 1 hour Cook Time 20 minutes Passive Time 1h 20 minutes Servings cupcakes Ingredients For the cake: 2 1/4 cup All-purpose flour 1 1/2 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Salt 3/4 cup Unsalted Butter ( softened toroom temperature) 1 1/4 cup Granulated Sugar 1 tsp Pure Vanilla extract 2-3 tbsp Lemon zest (approximatly 2-3 lemons) 3 Large eggs 1/4 cup Sour cream 3/4 cup Buttermilk 2 tbsp Lemon Juice 2 tbsp Poppy seeds For the Buttercream: 1 1/2 cup Unsalted Butter (softened to room temperature) 3-4 cups Powdered Sugar 1/2 tsp Salt 1-2 tbsp Heavy Whipping Cream

Instructions

Make the Cake

1. Preheat the oven to 350 degrees. Line a cupcake tin with paper cups and mist the surface with nonstick cooking spray.
2. In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside.
3. In a small bowl combine sour cream, lemon juice, and buttermilk.
4. In a medium bowl beat butter, sugar, lemon zest, and vanilla for 2-3 minutes until pale and fluffy.
5. Add eggs, one at a time, scraping the bowl every interval.
6. Add in a third of the flour mixture , then half of the liquid mixture. Then add another third and the last bit of liquid until uniform. Finally, add the rest of the flour and mix everything until fully combined. Make sure not to overmix because the mix will become tough and dense.
7. Finally, fold in the poppy seeds and fill the cupcake liners.
8. bake in the oven for 15 - 20 minutes until a toothpick comes out clean. Let cool while making the buttercream.

Make the Buttercream:

1. In the bowl of a stand mixer or medium bowl with a hand mixer, beat the butter for 3 minutes until light and fluffy. Scrape the sides of the bowl if needed.
2. Then add in the powdered sugar and whipping cream and beat for 5 minutes.

Assemble:

1. Fill a piping bag with any piping tip with your buttercream. Gently apply pressure to the bag creating the design of choice on the top of your cupcakes.
2. Sprinkle with lemon zest and poppy seeds! Enjoy!