Lemon Poppy Seed Cupcakes are a mouthwatering dessert that combines the refreshing taste of lemon with the subtle flavor of poppy seeds.

Lemon Poppy Seed Cake

This easy lemon poppy seed cupcake recipe is perfect for Easter, spring, and summer gatherings, or any time you’re craving something light and tangy. This dessert is beloved for its bright, refreshing lemon flavor that complements the crunch and slight oiliness of the poppy seeds. I adjusted this recipe to make it brighter by using monk fruit.
Most sweeteners and butter swap for applesauce and buttermilk. The texture came out perfectly. One of my more favorite spring desserts is carrot cake with cream cheese frosting. Easter egg cake balls and lemon cheesecake yogurt cups

Lemon poppy seed cupcake ingredients

• cake flour It gives these cupcakes a lighter, more fluffy texture.
• poppy seeds Adds a subtle nutty flavor to cupcakes.
• baking powder This helps the cupcakes rise and have an airy texture.
• kosher salt Balances the sweetness and brings out the flavors of other ingredients.
• Sweeteners: I used monk fruit to reduce the sugar and carbs in these cupcakes.
• Lemon: Zest of 1 and 1/2 lemon, then cut in half and squeeze the juice into 3 halves.
• butter: This healthy lemon poppy seed cupcake recipe uses just 3 tablespoons of butter.
• egg: Use 1 large egg and 2 large egg whites.
• Unsweetened applesauce Substitute butter and oil to reduce calories in these cupcakes.
• Low-fat Buttermilk This keeps these cupcakes moist and reacts with the baking soda to help them rise.
• vanilla extract It complements the lemon and poppy seeds and adds a little sweetness.
• Coated Lemon Poppy Seeds: Powdered sugar, fresh lemon juice, water, poppy seeds

How to make lemon poppy seed cupcakes

1. Dry ingredients: Combine flour, poppy seeds, baking soda, and salt in a large bowl.
2. Sugar and Butter: Place the sugar and lemon zest in a large bowl and mix with your hands to release the oils from the zest. Add butter and beat on medium speed with a stand or hand mixer until light and fluffy.
3. Wet ingredients: Add eggs and egg whites one at a time and beat well. Add the buttermilk, applesauce, lemon juice, and vanilla. Then mix well. Stir the wet ingredients into the flour mixture until just combined.
4. baked: Pour batter into muffin tins filled with cupcakes. Bake at 325°F for 22 to 25 minutes, until a toothpick inserted into the oven comes out clean. Cool the cupcakes for 5 minutes, then transfer to a wire rack to cool completely.
5. Cupcake glaze: Stir in powdered sugar and 1 tablespoon lemon juice until smooth. You want the glaze to be thick but pourable. To be able to spread on cupcakes Add more juice or water if needed.
6. Cupcake glaze: Place a rack with cupcakes on top of a baking sheet to catch any dripping glaze. Scoop out the glaze on the cupcakes and spread using the back of a spoon. Sprinkle the cupcakes with a few poppy seeds. Then let the glaze soak for 5 to 10 minutes.

Various formats

• flour: Use 1 3 cups all-purpose flour and 1/4 cup cornstarch for the cake batter.
• sugar: Replace monk fruit with sugar.
• Butter: If you don’t have buttermilk, you can make your own by adding 1 ½ teaspoons of lemon juice or vinegar to a half cup. Then add 2% milk to the top.
• orange: Swap out the lemon juice and zest for orange.
• Lemon Poppyseed Cake: If you want to make a cake Pour the batter into a 9-inch cake pan and bake for 35 to 45 minutes. Check with a toothpick to see when it’s ready to eat.

Storage space

Keep the moist lemon poppy seed cupcakes at room temperature for 3 days, then refrigerate for the rest of the week. You can freeze it for 3 months if you need to thaw it. Place it on the counter to bring to room temperature or microwave it to keep it from freezing.

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