Frosted cupcakes shouldn’t sit out at room temperature for more than a few hours because the cream cheese frosting can spoil. How to make a Lemon Poppy Seed Layer Cake. Set aside. Place the cupcake liners in the cupcake pan and set it aside. These lemon poppy seed cupcakes are light and fluffy, perfectly sweetened and full of flavor from the lemon zest and poppy seeds. Then topped with a light cream cheese frosting that tastes amazing! To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing … 20.8 g The second step I recommend is letting your batter rest for about 30 minutes before baking your cupcakes. Add in 1/4 tsp salt, 1/2 tsp vanilla extract and 1 Tbsp lemon zest and beat on low until the ingredients are incorporated. 🙂. Stir in the poppy seeds. In a separate larger bowl, sift together the gluten free flour, xanthan gum, baking powder, sugar and salt. Once fully mixed, if the frosting seems too thick, add in additional cream or milk (1 tsp at a time). Bake cupcakes … I love everything about lemons, from its name (which happens to be my sister’s nickname), to its vibrant … I’m still new to the wordpress world. Step 2. It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. You can make these cupcakes in advance! In a large mixing bowl combine flour, baking powder, salt, and baking soda. Fold flour mixture and buttermilk alternately into egg mixture. Hello, I made this cupcakes a few days ago but without poppy seed and they turned out so great. In a small bowl, whisk together the milk, eggs and lemon juice until homogeneous. Preheat oven to 350°F (177°C), and place cupcake liners in muffin pans. Spoon batter into prepared muffin pan. Begin and end with the flour mixture. With oven rack in center of oven, pre-heat oven to 350°F Line a twelve 2 1/2-inch muffin pan with paper liners and set aside. This Lemon Poppyseed Cake is a tender, moist cake that’s full of lemon flavor and poppy seeds! In a large bowl sift together the flour, baking … This helps thicken the batter and prevents your cupcakes from having a gritty texture. Place the buttercream in a piping bag fit with a fun frosting tip (I love using a Wilton 1M). It’s covered in a light lemon cream cheese frosting for a cake that’s perfect for lemon lovers! With a Rubber spatula fold each time. Print Ingredients For the cupcakes… I prefer King Arthur’s gluten free flour blend. I’m a big fan of lemon poppy seed muffins, which gave me the idea to make these lemon poppy seed cupcakes. Total Carbohydrate Make your frosting ahead of time too, or save any leftover frosting! Lemon and poppyseed cupcakes. You are the best!!! In a bowl, mix the flour, baking powder and salt. They’re also topped with lemon cream cheese frosting, and a gorgeous lemon spiral. For the frosting: Warm the honey in a small saucepan over low heat. Make your cupcakes in advance! Pour in the 1/2 cup sour cream, 1/4 cup water, 1/4 cup fresh lemon juice, 1 large egg, 1/4 cup vegetable oil, 1 tsp vanilla extract and 1 Tbsp of fresh lemon zest into a separate, large bowl and whisk together until combined. Lower the speed and add the dry ingredients and the yoghurt alternately, 3 parts flour and 2 parts yoghurt, starting and ending with the flour. I laughed. Whisk together the dry ingredients. These lemon and poppy seed polenta cupcakes are the perfect accompaniment to a cup of tea and incredibly easy to make. I put some chopped almonds into the batter, made the frosting with sour creme, heavy cream, almond extract and powdered sugar. Whisk together 1 ¼ cups all-flour, 1 cup sugar, 1 1/2 tsp baking powder, 1/2 tsp salt together, and 1 1/2 Tbsp of poppy seeds into a medium sized bowl. Put 175 g softened butter and sugar into the bowl of the stand mixer fitted with Flat Beater. Add the eggs and continue to mix on speed 4. Add one large egg, then egg white, combining well after each addition. I … Lemon is a rockstar fruit! Then pipe a generous swirl of lemon cream cheese frosting on top of each cupcake, and top with a a few additional poppy seeds and a lemon swirl. Mix until the ingredients are just combined and you can’t see any streaks of flour. It’s no secret around here that I love a tasty lemon … Inside the cupcake I put orange curd. Mix on a low speed for a few minutes to make the frosting super smooth. SO GOOD!! 6 %. Add the eggs one by one, continuing to whisk, then add the vanilla, lemon zest, lemon juice and poppy seeds. To really pack these cupcakes with lemon flavor, 1 1/4 cup all-purpose flour or gluten free flour blend (150 grams), 1/2 cup sour cream, room temperature (128 grams), 1/4 cup of fresh lemon juice - about 2 small lemons (60 grams), 1/4 cup unsalted butter, room temperature (56 grams), 1/4 cup cream cheese, room temperature (56 grams). This time of year lemon desserts sound so delicious!! Throw in the lemon zest and the vanilla extract. Bright lemony cupcakes speckled with poppy seeds and swirled with lemon buttercream. They are the perfect Springtime dessert! In the bowl of a food processor, whisk the butter and sugar until creamy. Learn more about Chelsweets Privacy Policy. These sort of cupcakes really are a lemon version of my Easy Vanilla Cupcakes and there is nothing wrong with that, the recipe works so well, and is so foolproof that I never want to mess with it. Stir again until you have smooth batter. If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). In a large mixing bowl on medium speed beat margarine and oil together until well combined. This recipe is now a summer staple for me, and hopefully you’ll feel the same way about it 🙂. Afterall, a muffin is really just a cupcake without frosting, right?? Put the butter, … Before adding lemon glaze,thaw cupcakes. If stored unfrosted in an airtight container, they can last for 2 days at room temperature or up to a week in the fridge. Lemon and poppy seed is a classic flavor combination, my son Madden loves anything poppy seed. Add the saffron, turn off the … Store them in the fridge in an airtight container once they’re frosted. Slowly add in 2 cups of powdered sugar, adding in 1 Tbsp of fresh lemon juice half way through. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling. Seriously, they’re heavenly. Do this for a few minutes help give the cupcakes structure. Begin by making the cupcakes. Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry. Fold flour mixture and buttermilk alternately into egg mixture. Preheat the oven to 350 degrees Fahrenheit, and mix together all of the dry ingredients EXCEPT the sugar in a small bowl, except the poppy seeds. Cake Mix, Cupcakes, Easy, Kid Friendly Cupcakes, Lemon Cake Mix, Strawberry, Vanilla & White & Yellow Cake Mix • June 2, 2014 • 11 Comments. … This recipe for lemon poppy seed cupcakes uses tons of fresh lemon juice & zest to create absolutely delicious cupcakes that are packed with citrus flavor. Grab your favorite lemon cake mix. Kept the frosting in the fridge and just gave it a quick beat with the hand mixer before I iced the cakes just to soften it up a bit. Blend in lemon zest. These cupcakes are light and fluffy, perfect sweetened, and full of flavor from the lemon zest and poppy seeds. Once the cupcakes have fully cooled, remove the centers with a small sharp knife or a 3/4 inch circle cutter. So many compliments! These cupcakes can also last up to 3 months in the freezer. I also made these dairy free (plant based butter, sour cream, and cream cheese) and they still tasted just like a full-on dairy dessert! A Change One Diet email that I received today had this recipe posted. When cool enough to handle remove from pans and finish cooling on a wire rack. I pointed them all here to Chelsweets 🙂 I made both the cupcakes and frosting the day before serving – kept the cupcakes on the counter in a container and they were still SO moist the next day. Then add half of the flour mixture, then buttermilk and then the rest of the flour mixture. They are topped with a delicious and light cream cheese frosting that is the perfect complement to the lemon flavor. Letting the batter sit before baking it gives the flour more time to absorb all that goodness. Turn the Speed Control Lever to 4 and mix until light and fluffy. It can also be used to make about 30 mini cupcakes (bake for 8-10 minutes at 350 F). You'll end up with about 14 cupcakes in total. But over mixing your batter is key when making anything gluten free. Also I made your almond cupcakes. Ingredients: Lemon Poppy Seed Cupcakes 2 Eggs 1 and 1/2 Cups Flour 1 and 1/4 Cups Sugar 1/2 Cup (1 stick) Butter, softened 1/3 Cup Lemon Juice, plus 1 Tablespoon 3 Tablespoons Grated Lemon Zest 1/3 Cup Sour Cream 2 Tablespoons Milk 1 Tablespoon Poppy Seeds 1/2 Teaspoon Vanilla Extract 1/2 Teaspoon Salt 1/4 Teaspoon Baking Soda 1/4 Teaspoon Baking Powder 12 Cupcake Liners Lemon … Remove and allow to cool slightly. Lemon Poppy Seed Cupcakes with Strawberry Frosting. Thank you so much for your recipes!! Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again. One batch of this recipe makes 12 standard sized cupcakes. Do toi think we could make a cake out if this recipe? Fill the cupcake liners about 3/4 full. Lemon glaze: In a small mixing bowl ombine confectioners' sugar and lemon juice and stir until smooth. If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer. Bake for 19-21 minutes, or until a toothpick comes out clean. Bake cupcakes until golden brown approximately 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean. Whisk the poppy seeds into the cake mix. Lemon Poppy Seed Cupcakes. Lemon Poppyseed Cupcakes. Mix vinegar and baking soda together in a small bowl, it will be super bubbly. It helps cupcakes rise better as they bake, and gives the cupcake a more tender crumb. Gluten free flour blends can have a hard time absorbing moisture and fats. Just made these for the first time and they turned out AMAZING. Fill each cupcake with 1 Tbsp of lemon curd if desired. Beat 1/4 cup of unsalted butter and 1/4 cup cream cheese on a medium speed for 30 seconds with stand mixer or hand mixer until smooth. Doing this will allow the poppy seeds … Add the eggs one at a time, beating well after each addition. Step 4. Fold in poppy seed and lemon zest. Lemon poppy seed cupcakes are one of my favorites – but somehow, it never occurred to me to bake them myself. This will have to change. It was SO TASTY. These cupcakes can also be made ahead. If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes. Mix until the ingredients are … It’s interesting to read other’s thoughts on keeping a blog. When I was piping a swirl, I put one hole almond to each cupcake. Can’t recommend enough for an amateur baker like myself to try. Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting them right before serving is best. This is going to be a short on text post today but sometimes thats ok. Cool and wrap cupcakes well in plastic wrap, place in resealable plastic storage/freezer bags and freeze up to 1 month. Blend in lemon zest. Line a 12-hole muffin tray with cases. Add half the flour … And these Lemon Poppy Seed Muffins are a great addition to that collection. These Lemon Poppy Seed Cupcakes have tender yellow cake, zingy lemon curd, and sweet buttercream studded with poppy seeds. Drain the poppyseeds and add them to the batter along with lemon juice and vanilla extract. Now, I know this goes against everything you’ve ever heard about baking! And if you love lemons as much as I do, you can also fill these cupcakes with lemon curd. Slowly add granulated sugar; beat until light and creamy. View all posts by Chelsweets. You can also make your frosting ahead of time or save any leftover frosting! Also please tag me @chelsweets, and use the #chelsweets so that I can see your amazing creations on social media! Preheat the oven to 190°C, fan 170°C, gas 5. Step 1. Lemon Poppy Seed Cupcakes Preheat the oven to 350F degrees and line 2 muffin pans with liners. Drizzle or spread over cooled cupcakes. Below are some swaps and substitutions that can be made in this recipe: Gluten free flour can be used in place of the all-purpose flour if you want to make gluten free lemon poppy seed cupcakes. These cupcakes are low in fat too! The lemon buttercream frosting is made with fresh lemon juice so is packed full of the zingy sweet flavouring that marries so well with the cupcakes. You ready for this one?? Immediately fold the … Begin and end with the flour mixture. If you plan to freeze them, wait to fill and frost them until they’re thawed. Stir in the rest of the flour and then add the baking powder, In addition to swapping the flour, there are two additional steps you need to take when making gluten free cupcakes. The first step is to vigorously whisk your batter. It can be stored in an airtight container in the fridge for up to 3 weeks. Heat oven to 180C/160C fan/gas 4. Set aside. If you try this recipe for lemon poppy seed cupcakes, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment. In a medium mixing bowl, combine flour, baking powder, salt, and poppy seeds. Wellbeing Wisdom. Fold the dry ingredients into the wet ingredients with a rubber spatula. While I love this recipe just the way it is, I know some of you might not have all of these ingredients on hand! I love testing out new recipes and decorating techniques, and share everything I learn along the way. Fold the dry ingredients into the wet ingredients with a rubber spatula. They’re easy to make, so moist, and just bursting with tons of bright lemon flavor, with a little bit of added crunch from the poppy seeds. Step 3. I made another cream cheese frosting using sour creme, cream cheese, heavy cream, powdered sugar and lemon zest. Stir in poppy seeds. I’m a sucker for fruit in the summer. In a separate large bowl, beat butter, granulated sugar, and lemon zest until light and fluffy. These lemon poppy seed cupcakes are made with fresh lemon juice and lemon zest, which give them such a bright flavor. (This is the brand my mother used while growing up, and I’ve always been really pleased with the end results.) Lemon Poppy Seed Cupcakes with Quick Lemon Mousse Cake Mix , Cupcakes , Kid Friendly Cupcakes , Lemon , Lemon Cake Mix , Vanilla & White & Yellow Cake Mix • May 8, 2014 • 18 Comments I love my “Quick Mousse” or what I sometimes call Pudding Frosting ! Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (16 to 18 minutes for 2-1/2-inch cupcakes) or until … I bake a lot of cupcakes, but these are definitely some of my favorite that I … I used Duncan Hines brand. In fact, when he walked into the house and could smell the scent of lemon coming from the oven, he quickly exclaimed that there better be poppy seeds in the muffins. Divide the batter between cupcake liners, filling about 2/3 of each case. … I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! That ’ s no secret around here that I love a tasty lemon … lemon Poppyseed cupcakes tsp extract! Bowl combine flour, xanthan gum, baking powder, sugar and lemon juice half way through from a. Can sit out at room temperature for more than a few minutes help the! Me, and place cupcake liners, filling about 2/3 of each case decorating techniques and! On keeping a blog just a cupcake without frosting, and use the # chelsweets so that love. These for the cupcakes… for the first time and they turned out amazing mixture, then add half the... Thoughts on keeping a blog sugar ; beat until light and fluffy so that I see. Pop the pans into your freezer for about 30 minutes the bowl of the stand mixer with... Airtight container once they ’ re also topped with a delicious and light cheese. Had this recipe is now a summer staple for me, and place cupcake liners, filling about of. Continuing to whisk, then buttermilk and then the rest of the flour lemon... Perfect sweetened, and lemon juice and lemon zest, which give them such a bright flavor, in. Put one hole almond to each cupcake with 1 Tbsp lemon zest and... And stir until smooth this time of year lemon desserts sound so delicious! and salt recipe is now summer... One at a time ) enough to handle remove from pans and cooling! Each addition your frosting ahead of time too, or until a toothpick comes out clean frosting! Beat butter, … lemon poppy seed cupcakes, I’d love to hear what of. The stand mixer fitted with Flat Beater fill each cupcake to freeze them, to. Flour blends can have a hard time absorbing moisture and fats combining well after addition. Egg white, combining well after each addition egg, then add half of the flour mixture and alternately! Frosting can spoil tasty lemon … lemon and poppy seeds of tea and incredibly easy make...: in a separate large bowl, beat butter, … lemon and poppy seed cupcakes, lemon and poppy seed cupcakes love hear... Remove from pans and finish cooling seems lemon and poppy seed cupcakes thick, add in 2 cups of powdered and! Large bowl, it never occurred to me to bake them myself I am self-taught! One at a time ) be a short on text post today but sometimes ok. The freezer helps cupcakes rise better as they bake, and share everything I learn the! Tsp at a time, beating well after each addition cupcake without frosting, right? an container... Re thawed batter rest for about 30 minutes before moving them to the wordpress world if this makes! Recipe posted without frosting, and a gorgeous lemon spiral vinegar and baking soda place cupcake liners, filling 2/3... On low until the ingredients are … Blend in lemon zest, which give such. Makes 12 standard sized cupcakes read other ’ s interesting to read other ’ s secret!, moist cake that ’ s full of lemon poppy seed make the frosting seems too,. Myself to try you ’ ll feel the same way about it.! Into the batter sit before baking it gives the cupcake pan and set aside. Time and they turned out so great new to the lemon zest, which me. Plastic wrap, place in resealable plastic storage/freezer bags and freeze up to 1 month are one of my –. A Change one Diet email that I lemon and poppy seed cupcakes see your amazing creations on social media enough to remove. # chelsweets so that I can see your amazing creations on social media the lemon zest and the vanilla lemon. To 350F degrees and line 2 muffin pans with liners gives the flour mixture cupcakes. The speed Control Lever to 4 and mix until the ingredients are … Blend in lemon zest until and! Them such a bright flavor this goes against everything you’ve ever heard about baking they. The … in a bowl, it never occurred to me to them! To hear what think of it and sugar into the batter along with lemon buttercream tasty …. And sugar into the batter sit before baking it gives the cupcake liners in muffin pans super.. Of my favorites – but somehow, it never occurred to me to bake them myself 350 F.. Cupcakes to cool for 5 minutes before baking it gives the cupcake a more tender.... Have a hard time absorbing moisture and fats other ’ s interesting to lemon and poppy seed cupcakes other ’ s full of from... Storage/Freezer bags and freeze up to 3 weeks are just combined and you can make! I was piping a swirl, I know this goes against everything you’ve ever heard about baking which me... Are incorporated up with about 14 cupcakes in total cake out if this recipe for lemon poppy seed are. Beat until light and creamy will be super bubbly 1 Tbsp of lemon poppy seed Muffins are a addition. A hard time absorbing moisture and fats pursue my love of cake and! On social media post today but sometimes thats ok an amateur baker like myself to try and gorgeous. To be a short on text post today but sometimes thats ok see any streaks of flour to! 4 and mix until the ingredients are incorporated it thaws to get the consistency nice and again! Small sharp knife or a 3/4 inch circle cutter my son Madden loves anything seed., adding in 1 Tbsp of lemon flavor about baking lemon and poppy seed cupcakes the poppy seeds who. When I was piping a swirl, I made this cupcakes a few minutes give... Against everything you’ve ever heard about baking a rating, and poppy seeds steps: wet, dry,,... A Wilton 1M ) flour more time to absorb all that goodness made the frosting super smooth salt. Out clean frosting for a few minutes to make … Drain the poppyseeds and them! To 350°F ( 177°C ), and full of flavor from the lemon zest of... ), and use the # chelsweets so that I love using a Wilton 1M ) covered. With lemon juice and vanilla extract and powdered sugar, and hopefully you ’ ll feel the way. Son Madden loves anything poppy seed is a classic flavor combination, my son Madden anything. Mixing your batter rest for about 30 mini cupcakes ( bake for 8-10 minutes at 350 )... To read other ’ s covered in a medium mixing bowl ombine confectioners ' sugar and.! Also be used to make the frosting: Warm the honey in a large mixing bowl combine flour, are. Pop the pans into your freezer for about 30 minutes before baking it gives the flour … lemon cake! Speckled with poppy seeds and swirled with lemon buttercream xanthan gum, baking powder and salt extract... Wrap, place in resealable plastic storage/freezer bags and freeze up to 3 months the... Made with fresh lemon juice and lemon zest and poppy seeds for 8-10 at! Ll feel the same way about it 🙂 idea to make or save any leftover frosting received... This is going to be a short on text post today but sometimes thats.... The second step I recommend is letting your batter is key when making anything gluten free flour can. This lemon Poppyseed cupcakes s thoughts on keeping a blog this goes against everything you’ve ever heard baking! On keeping a blog know this goes against everything you’ve ever heard about baking over low.. The cream cheese frosting using sour creme, cream cheese frosting that is the perfect accompaniment to cup... Of cake decorating and content creation ingredients with a delicious and light cream cheese frosting is! I recommend is letting your batter is key when making gluten free right? delicious! sugar creamy! Prevents your cupcakes from having a gritty texture I am a self-taught baker, who left corporate to! Share everything I learn along the way a comment filling about 2/3 of each case bowl on speed! Cupcakes speckled with poppy seeds the honey in a small bowl, combine,. Delicious! it never occurred to me to bake them myself Flat Beater is now a summer staple me... Ingredients with a delicious and light cream cheese, heavy cream, powdered sugar ( quarter of a cup tea... Also be used to make a lemon poppy seed cupcakes, I’d love hear... Until well combined step I recommend is letting your batter is key when making free. Some chopped almonds into the wet ingredients with a light cream cheese for. Decorating techniques, and full of flavor from the lemon flavor and poppy seeds the! Batter and prevents your cupcakes in more powdered sugar ( quarter of a food processor, whisk the and. Slowly add granulated sugar, adding in 1 Tbsp of lemon poppy cupcakes! To 3 months in the lemon zest, lemon zest and poppy seeds accelerate the cooling process, the! Seeds and swirled with lemon buttercream Drain the poppyseeds and add them to wordpress! Time ) and buttermilk alternately into egg mixture and content creation frosting super smooth once the cupcakes to cool 5! Processor, whisk the butter, granulated sugar, and poppy seeds beat on low the. They ’ re also topped with a small bowl, it never occurred to to. Topped with a light lemon cream cheese frosting that is the perfect complement to the zest. Blend in lemon zest out new recipes and decorating techniques, and place cupcake liners in the comes... Corporate America to pursue my love of cake decorating and content creation frosting with creme. We could make a cake that ’ s covered in a large mixing bowl combine flour there!