Lemon Poppy Seed Cupcakes Recipe

Some flavor combinations never go out of style, and lemon with poppy seeds is definitely one of them. These lemon poppy seed cupcakes are light, fresh and super delicious. The addition of almond flour gives them a slightly richer texture, while the creamy buttercream frosting makes them completely irresistible. Whether you’re baking for Easter, Valentine’s Day, or just because you’re craving something bright and cheerful, these cupcakes are always a good idea.

Course Cake and cookies

Cuisine International

Keyword lemon, poppy seed

Prep Time 15

Cook Time 25

Total Time 40

Servings pieces

Calories 477

Author Simone

Equipment

12-cup muffin pan
Cupcake liners

Ingredients

Cupcakes

175 grams butter room temperature
175 grams sugar
1 tsp vanilla powder
3 eggs
175 grams self-rising flour
50 grams almond flour
100 grams plain yogurt
1-2 tbsp poppy seeds
Zest of 2 lemons use organic lemons

Frosting

225 grams butter room temperature
250 grams powdered sugar sifted
1 batch pastry cream

Instructions

Preheat the oven to 350°F (180°C) - conventional oven. Line a muffin pan with cupcake liners.
Beat the butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, mixing well after each addition.
175 grams butter, 175 grams sugar, 1 tsp vanilla powder, 3 eggs
Mix the self-rising flour with the almond flour and add to the batter. Mix briefly until combined.
175 grams self-rising flour, 50 grams almond flour
Add the yogurt and lemon zest and stir until smooth. Add the poppy seeds as well
100 grams plain yogurt, Zest of 2 lemons, 1-2 tbsp poppy seeds
Divide the batter evenly between the cupcake liners and bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool slightly in the pan, then transfer to a wire rack to cool completely.
For the frosting, beat the butter until creamy. Gradually add the powdered sugar. Add the pastry cream last.
225 grams butter, 250 grams powdered sugar, 1 batch pastry cream
Transfer the frosting to a piping bag fitted with a large tip (such as 1M) and pipe onto the cooled cupcakes. Decorate as desired.

Notes

Storing: You can store these lemon poppy seed cupcakes for about 2-3 days.

Nutrition