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Lemon Poppy Seed Cupcakes

These Lemon Poppy Seed Cupcakes combine refreshing lemon flavor with a delightful crunch from poppy seeds, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 21 minutes
Total Time 41 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1 cup granulated sugar
  • 1 Tbsp fresh lemon zest Use fresh for best flavor.
  • 1/2 cup full-fat sour cream
  • 1/2 cup water
  • 1/4 cup vegetable or canola oil
  • 1 large egg
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 1 1/4 cups cake flour
  • 1 Tbsp poppy seeds
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
Frosting
  • 1/4 cup unsalted butter
  • 1/4 cup cream cheese
  • 1/2 cup powdered sugar
  • 1 Tbsp lemon juice
  • 3/4 cup lemon curd For filling and decoration.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and place cupcake liners in a muffin pan.
  2. In a bowl, combine the sugar and lemon zest.
  3. In another bowl, whisk together the sour cream, water, oil, egg, lemon extract, and vanilla extract.
  4. Pour the wet mixture into the dry mixture and stir until combined.
  5. Fill the cupcake liners with the batter and bake for 18-21 minutes.
  6. Let the cupcakes cool completely.
Frosting
  1. To make the frosting, beat the unsalted butter and cream cheese together until smooth.
  2. Add in the lemon zest, vanilla, and salt, then gradually mix in the powdered sugar and lemon juice.
  3. Pipe the frosting onto the cooled cupcakes.
  4. If desired, fill the cupcakes with lemon curd and garnish with lemon zest and poppy seeds.

Notes

These cupcakes are best served at room temperature with a dollop of lemon curd on top. Store in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. Let come to room temperature before serving.