Lemon Poppy Seed Cupcakes

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Lemon Poppy Seed Cupcakes are a delightful dessert that combines the zesty, fresh flavor of lemon with the subtle, nutty taste 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 crave something light and citrusy. This dessert is beloved for its bright, zesty lemon flavor that complements poppy seeds’ slight crunch and nuttiness. I’ve lightened this recipe by using monk fruit
sweetener and swapping most of the butter for applesauce and buttermilk. The texture came out perfectly. More of my favorite spring desserts are this Carrot Cake with Cream Cheese Frosting, Easter Egg Cake Balls, and Lemon Cheesecake Yogurt Cups.

Lemon Poppy Seed Cupcake Ingredients

Cake Flour gives these cupcakes a lighter, more tender crumb.
Poppy Seeds add a subtle nutty flavor to the cupcakes.
Baking Soda ensures the cupcakes rise and have an airy texture.
Kosher Salt balances the sweetness and brings out the flavors of the other ingredients.
Sweetener: I used monk fruit to reduce the sugar and carbs in these cupcakes.
Lemons: Zest 1 and ½ lemons. Then cut them in half and juice 3 of the halves.
Butter: This healthy lemon poppy seed cupcake recipe uses only 3 tablespoons of butter.
Eggs: Use 1 large egg and 2 large egg whites.
Unsweetened Applesauce replaces butter and oil to reduce the calories in these cupcakes.
Low-Fat Buttermilk makes these cupcakes moist and reacts with the baking soda to help the batter rise.
Vanilla Extract complements the lemon and poppy seeds and adds a subtle sweetness.
Lemon Poppy Seed Glaze: Powdered sugar, fresh lemon juice, water, poppy seeds

How to Make Lemon Poppy Seed Cupcakes

Dry Ingredients: Combine flour, poppy seeds, baking soda, and salt in a large bowl.
Sugar and Butter: Put the sugar and lemon zest in a large bowl and mix it with your hands to release the zest’s oil. Add the butter and beat on medium speed with a stand or hand mixer until light and fluffy.
Wet Ingredients: Add the egg and egg whites one at a time and beat until combined. Pour in the buttermilk, applesauce, lemon juice, and vanilla and mix until incorporated. Stir the wet ingredients into the flour mixture until just blended.
Bake: Pour the batter into a muffin tin filled with cupcake liners. Bake at 325°F for 22 to 25 minutes until a toothpick inserted comes out clean. Cool the cupcakes for 5 minutes, then transfer to the wire rack to cool completely.
Cupcake Glaze: Stir the powdered sugar and 1 tablespoon of lemon juice until smooth. You want the glaze to be thick yet pourable, so it’ll spread on the cupcakes. Add more juice or water if needed.
Glaze the Cupcakes: Put the wire rack with the cupcakes on a baking sheet to catch the dripping glaze. Spoon the glaze on the cupcakes and spread it with the back of the spoon. Sprinkle the cupcakes with a few poppy seeds and let the glaze soak in for 5 to 10 minutes.

Variations

Flour: Substitute 1 ¾ cups of all-purpose flour and ¼ cup of cornstarch for cake flour.
Sugar: Replace monk fruit with granulated sugar.
Buttermilk: If you don’t have buttermilk, make your own. Add 1 ½ teaspoons of lemon juice or vinegar to a half cup. Then, fill it to the top with 2% milk.
Citrus: Swap lemon juice and zest for orange.
Lemon Poppyseed Cake: If you prefer 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 determine when it’s ready.

Storage

Store these moist lemon poppy seed cupcakes at room temperature for 3 days and then in the refrigerator for the rest of the week. You can also freeze them for 3 months. To thaw, place them on the counter to bring them to room temp or microwave them from frozen.

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Prep: 15

Cook: 25

cooling time: 10

Total: 50

Yield: 12 servings

Serving Size: 1 cupcake

Ingredients

For the glaze:

Instructions

Preheat oven to 325F. Line a 12-cup muffin tin with cupcake liners.
In a large bowl combine the flour, poppy seeds, baking soda, and salt. Mix well.
In the bowl of a stand mixer with the paddle attachment, or a medium bowl with a hand mixer, mix the sugar and lemon zest together with your hands first to release the oils. Add the butter and beat on medium speed until light and fluffy, about 3 minutes.
Add the egg and egg whites one at a time and beat until combined. Add the buttermilk, applesauce, 2 tablespoons lemon juice and vanilla and beat until incorporated.
Add the wet ingredients to the flour mixture and stir until just blended.
Fill the cupcake liners to just below the top. Bake cake until a toothpick comes out clean, 22 to 25 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes cool, make the glaze: In a small bowl, combine the powdered sugar and 1 tablespoon lemon juice. Stir until smooth. You’re looking for the glaze to be thick yet pourable so it will spread nicely on the cupcakes. Add more lemon juice or water, just a few drops at a time until it is.
Put the wire rack with the cooled cupcakes over a baking sheet to catch the glaze drips. Spoon 1 teaspoon of the glaze onto each cooled cupcakes, using the back of your spoon to help it spread. Sprinkle each cupcake with a few poppy seeds, and let the glaze settle and soak in for 5 to 10 minutes before serving.

Last Step:

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Notes

Calculated with monk fruit sweetener.
Lemon Poppyseed Cake: If you prefer 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 determine when it’s ready.

Nutrition

Serving: 1 cupcake, Calories: 152 kcal, Carbohydrates: 42 g, Protein: 3.5 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 23.5 mg, Sodium: 160 mg, Fiber: 1.5 g, Sugar: 6.5 g