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Lemon Poppyseed Cupcakes
Tangy, sweet, soft, and moist, the lemon poppyseed cupcakes have a spring in their step from the fresh lemon juice and a jaunty cream cheese frosting!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Course:
Dessert
Keyword:
lemon poppyseed cupcakes, lemon cupcakes
Servings:
10
Cupcakes
Calories:
Author:
Natasha Minocha
Ingredients
1 1/3
cup
All-purpose flour
1 1/4
tsp
Baking powder
1/2
tsp
Baking soda
1/4
tsp
Salt
1/2
cup
Raw sugar
2
tbsp
Poppyseeds
2
tsp
Lemon zest
2
Eggs
2/3
cup
Almond milk
You can use any milk you prefer.
1/4
cup
Coconut oil
You can use melted butter or any neutral tasting oil you prefer
1
tsp
Vanilla extract
2
tsp
Lemon juice
Cream Cheese Frosting
2/3
cup
Cream cheese, at room temperature
1/4 -1/3
cup
Icing sugar
Instructions
Preheat your oven to 180 C. Line a standard muffin tray with paper liners.
Sift together the flour, baking powder, baking soda, and salt in a bowl.
Stir in the raw sugar, poppyseeds, and lemon zest.
In a separate bowl, whisk together the eggs, oil, milk, lemon juice, and vanilla extract.
Pour over the dry ingredients. Whisk together until well combined. You will get a soft dropping consistency batter.
Spoon the batter equally among the lined cups, filling them 3/4 of the way.
Bake for about 20 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and immediately invert them onto a wire rack.
Turn the cupcakes right side up, and let them cool completely.
Cream Cheese Frosting
Place the cream cheese in a medium-sized bowl. Using an electric mixer, beat well until smooth.
Add in the icing sugar and beat again until smooth.
Refrigerate for 30 minutes, until firm.
Spoon the frosting on the cupcakes and spread it using an offset spatula or a small spoon.
Decorate with lemon zest and edible flowers. Serve and enjoy!