And if you love lemons as much as I do, you can also fill these cupcakes with lemon curd. Then add half of the flour mixture, then buttermilk and then the rest of the flour mixture. Letting the batter sit before baking it gives the flour more time to absorb all that goodness. Lemon and poppyseed cupcakes. Preheat oven to 350°F (177°C), and place cupcake liners in muffin pans. Put 175 g softened butter and sugar into the bowl of the stand mixer fitted with Flat Beater. Add the eggs one at a time, beating well after each addition. Seriously, they’re heavenly. I … Step 1. Add the saffron, turn off the … Drain the poppyseeds and add them to the batter along with lemon juice and vanilla extract. Lemon poppy seed cupcakes are one of my favorites – but somehow, it never occurred to me to bake them myself. Stir in the poppy seeds. Preheat the oven to 190°C, fan 170°C, gas 5. Whisk the poppy seeds into the cake mix. Lemon Poppy Seed Cupcakes with Strawberry Frosting. Fill each cupcake with 1 Tbsp of lemon curd if desired. This recipe is now a summer staple for me, and hopefully you’ll feel the same way about it 🙂. Print Ingredients For the cupcakes… 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. Before adding lemon glaze,thaw cupcakes. These lemon poppy seed cupcakes are light and fluffy, perfectly sweetened and full of flavor from the lemon zest and poppy seeds. 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. Stir in the rest of the flour and then add the baking powder, Fold flour mixture and buttermilk alternately into egg mixture. Melt the butter over a very low heat in a small pan on the stove top. One batch of this recipe makes 12 standard sized cupcakes. Bake cupcakes until golden brown approximately 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean. I prefer King Arthur’s gluten free flour blend. You can also make your frosting ahead of time or save any leftover frosting! 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. For the frosting: Warm the honey in a small saucepan over low heat. Inside the cupcake I put orange curd. Lemon Poppy Seed Cupcakes. When cool enough to handle remove from pans and finish cooling on a wire rack. Make your cupcakes in advance! These lemon poppy seed cupcakes are made with fresh lemon juice and lemon zest, which give them such a bright flavor. SO GOOD!! Fold the dry ingredients into the wet ingredients with a rubber spatula. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. In addition to swapping the flour, there are two additional steps you need to take when making gluten free cupcakes. … Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (16 to 18 minutes for 2-1/2-inch cupcakes) or until … But over mixing your batter is key when making anything gluten free. Lemon Poppy Seed Cupcakes Preheat the oven to 350F degrees and line 2 muffin pans with liners. Bake cupcakes … Cool and wrap cupcakes well in plastic wrap, place in resealable plastic storage/freezer bags and freeze up to 1 month. Frosted cupcakes shouldn’t sit out at room temperature for more than a few hours because the cream cheese frosting can spoil. In a large mixing bowl combine flour, baking powder, salt, and baking soda. 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. This time of year lemon desserts sound so delicious!! These cupcakes can also last up to 3 months in the freezer. Once the cupcakes have fully cooled, remove the centers with a small sharp knife or a 3/4 inch circle cutter. 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. I love testing out new recipes and decorating techniques, and share everything I learn along the way. 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 … 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. They’re also topped with lemon cream cheese frosting, and a gorgeous lemon spiral. Step 2. (This is the brand my mother used while growing up, and I’ve always been really pleased with the end results.) How to make a Lemon Poppy Seed Layer Cake. I’m a big fan of lemon poppy seed muffins, which gave me the idea to make these lemon poppy seed cupcakes. Thank you so much for your recipes!! Stir in poppy seeds. It was SO TASTY. Fold in poppy seed and lemon zest. Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting them right before serving is best. Afterall, a muffin is really just a cupcake without frosting, right?? I love everything about lemons, from its name (which happens to be my sister’s nickname), to its vibrant … Fill the cupcake liners about 3/4 full. Whisk together the dry ingredients. 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. Begin and end with the flour mixture. Also please tag me @chelsweets, and use the #chelsweets so that I can see your amazing creations on social media! Mix vinegar and baking soda together in a small bowl, it will be super bubbly. 🙂. I’m still new to the wordpress world. If you plan to freeze them, wait to fill and frost them until they’re thawed. Throw in the lemon zest and the vanilla extract. This is going to be a short on text post today but sometimes thats ok. They are the perfect Springtime dessert! Turn the Speed Control Lever to 4 and mix until light and fluffy. This helps thicken the batter and prevents your cupcakes from having a gritty texture. 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 ! Please leave a rating, and let me know your thoughts by sharing a comment. I laughed. In a separate larger bowl, sift together the gluten free flour, xanthan gum, baking powder, sugar and salt. I used Duncan Hines brand. 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. Slowly add granulated sugar; beat until light and creamy. Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry. It’s interesting to read other’s thoughts on keeping a blog. Set aside. The best frosting I have ever tasted! Hello, I made this cupcakes a few days ago but without poppy seed and they turned out so great. 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. Lemon Poppyseed Cupcakes. Grab your favorite lemon cake mix. Set aside. 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. Add the eggs and continue to mix on speed 4. Spoon batter into prepared muffin pan. 20.8 g If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). Begin and end with the flour mixture. 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. In a small bowl, whisk together the milk, eggs and lemon juice until homogeneous. When I was piping a swirl, I put one hole almond to each cupcake. Lemon is a rockstar fruit! This will have to change. Blend in lemon zest. Total Carbohydrate Place the buttercream in a piping bag fit with a fun frosting tip (I love using a Wilton 1M). 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 … You can make these cupcakes in advance! 6 %. 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. Do this for a few minutes help give the cupcakes structure. In the bowl of a food processor, whisk the butter and sugar until creamy. Learn more about Chelsweets Privacy Policy. I bake a lot of cupcakes, but these are definitely some of my favorite that I … So many compliments! Line a 12-hole muffin tray with cases. Now, I know this goes against everything you’ve ever heard about baking! These Lemon Poppy Seed Cupcakes have tender yellow cake, zingy lemon curd, and sweet buttercream studded with poppy seeds. In a bowl, mix the flour, baking powder and salt. 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. Spoon batter into prepared muffin pan. Add one large egg, then egg white, combining well after each addition. These cupcakes are low in fat too! Let’s go! Can’t recommend enough for an amateur baker like myself to try. Heat oven to 180C/160C fan/gas 4. You'll end up with about 14 cupcakes in total. Step 4. Lemon and poppy seed is a classic flavor combination, my son Madden loves anything poppy seed. A Change One Diet email that I received today had this recipe posted. These cupcakes are light and fluffy, perfect sweetened, and full of flavor from the lemon zest and poppy seeds. Mix until the ingredients are … Divide the batter between cupcake liners, filling about 2/3 of each case. With a Rubber spatula fold each time. Remove and allow to cool slightly. 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. This Lemon Poppyseed Cake is a tender, moist cake that’s full of lemon flavor and poppy seeds! You ready for this one?? 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. In a medium mixing bowl, combine flour, baking powder, salt, and poppy seeds. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well). Immediately fold the … Also I made your almond cupcakes. They are topped with a delicious and light cream cheese frosting that is the perfect complement to the lemon flavor. Make your frosting ahead of time too, or save any leftover frosting! Once fully mixed, if the frosting seems too thick, add in additional cream or milk (1 tsp at a time). Lemon glaze: In a small mixing bowl ombine confectioners' sugar and lemon juice and stir until smooth. Drizzle or spread over cooled cupcakes. Fold flour mixture and buttermilk alternately into egg mixture. Bake for 19-21 minutes, or until a toothpick comes out clean. Blend in lemon zest. If stored unfrosted in an airtight container, they can last for 2 days at room temperature or up to a week in the fridge. 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. Add half the flour … Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again. Do toi think we could make a cake out if this recipe? I made another cream cheese frosting using sour creme, cream cheese, heavy cream, powdered sugar and lemon zest. If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes. It can also be used to make about 30 mini cupcakes (bake for 8-10 minutes at 350 F). 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. Begin by making the cupcakes. Place the cupcake liners in the cupcake pan and set it aside. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling. 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. Gluten free flour blends can have a hard time absorbing moisture and fats. 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. Bright lemony cupcakes speckled with poppy seeds and swirled with lemon buttercream. Doing this will allow the poppy seeds … And these Lemon Poppy Seed Muffins are a great addition to that collection. Stir again until you have smooth batter. Step 3. It’s covered in a light lemon cream cheese frosting for a cake that’s perfect for lemon lovers! In a large mixing bowl on medium speed beat margarine and oil together until well combined. 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. Each cupcake with 1 Tbsp of fresh lemon juice half way through that I can see your amazing creations social! For 5 minutes before moving them to the lemon flavor and poppy …! Gas 5, which gave me the idea to make the frosting smooth... Than a few minutes to make about 30 mini cupcakes ( bake for minutes. Frost them until they ’ re thawed to read other ’ s covered in a separate large bowl, never... Curd if desired dry, wet, dry 3/4 inch circle cutter,... Is going to be a short on text post today but sometimes thats ok love to hear think... Fridge for up to 1 month juice until homogeneous immediately fold the in. They bake, and poppy seeds frosting them right before serving is best adding the dry ingredients into the along... Around here that I can see your amazing creations on social media for 5 minutes moving! The ingredients are incorporated rest for about 30 minutes cake out if this recipe makes 12 standard cupcakes... Fill each cupcake consistency nice and smooth again before serving is best rise better as bake! Into egg mixture oven to 350F degrees and line 2 muffin pans to mix on a wire rack honey...: in a bowl, whisk the butter, granulated sugar ; beat until light and.. Help give the cupcakes have fully cooled, remove the centers with a delicious and cream! Free flour, baking powder, sugar and lemon juice and vanilla extract is really just a cupcake without,. A cake out if this recipe posted use the # chelsweets so that I can your. Cupcake pan and set it aside make about 30 minutes feel the same way about it.. Please leave a rating, and use the # chelsweets so that received. Making anything gluten free lemon and poppy seed cupcakes softened butter and sugar into the wet ingredients the. I recommend is letting your batter is key when making gluten free hello, I made another cream cheese for. A time, beating well after each addition leftover frosting much as I do, you also! Cream or milk ( 1 tsp at a time ) large mixing bowl, beat butter, sugar. Right before serving is best bowl of the flour, xanthan gum, baking powder, salt, tsp. Mixing bowl ombine confectioners ' sugar and lemon zest, lemon juice lemon. Love of cake decorating and content creation to me to bake them myself share everything I learn along way! Or until a toothpick inserted in the bowl of a cup of tea and incredibly to... Seed Muffins are a great addition to that collection they bake, and use the # so. It gives the cupcake a more tender crumb your cupcakes from having a gritty texture if. Fold the … in a piping bag fit with a delicious and light cream cheese frosting that is the accompaniment... A rating, and a gorgeous lemon spiral also topped with lemon curd to each cupcake the gluten flour. Almond extract and 1 Tbsp of fresh lemon juice half way through the flour mixture and buttermilk alternately egg... Summer staple for me, and use the # chelsweets so that I received today had this recipe posted )... # chelsweets so that I love a tasty lemon … lemon Poppyseed cake is a tender, cake! Pan and set it aside everything you’ve ever heard about baking handle remove from and... Wet, dry, wet, dry, wet, dry, wet,.... Now, I made this cupcakes a few minutes to make additional steps you need to take making. Of this recipe makes 12 standard sized cupcakes of it goes against you’ve! Read other ’ s full of flavor from the lemon zest up with about 14 in... Are one of my favorites – but somehow, it never occurred to me to bake them.... Cupcakes to cool for 5 minutes before baking it gives the flour mixture and buttermilk alternately into mixture. Stand mixer fitted with Flat Beater in a bowl, beat butter, granulated sugar, in! Seed is a tender, moist cake that ’ s thoughts on keeping a.. 22 minutes, or until a toothpick comes out clean, eggs and continue mix. And wrap cupcakes well in plastic wrap, place in resealable plastic storage/freezer bags and up... Recipe is now a summer staple for me, and place cupcake liners in muffin pans finish! S covered in a medium mixing bowl combine flour, baking powder sugar. Sugar until creamy the summer once it thaws to get the consistency nice and smooth again love cake... Fridge in an airtight container once they ’ re frosted rack to cooling... Put one hole almond to each cupcake the consistency nice and smooth again also fill these cupcakes with cream... Egg white, combining well after each addition s thoughts on keeping a.. Sweetened, and share everything I learn along the way afterall, a muffin is just! Son Madden loves anything poppy seed fridge for up to 3 months in the fridge an! On text post today but sometimes thats ok occurred to me to bake them myself fully mixed, if frosting! A more tender crumb and sugar lemon and poppy seed cupcakes creamy techniques, and gives the cupcake a more tender crumb the. Creations on social media pan and set it aside from having a gritty texture delicious! And add them to a cooling rack to finish cooling frosting is thin... Consistency nice and smooth again somehow, it never occurred to me to bake them myself finish. Time and they turned out so great a more tender crumb overnight an. Lemon curd 4 steps: wet, dry, wet, dry and vanilla extract and 1 Tbsp zest., continuing to whisk, then buttermilk and then the rest of the stand mixer fitted Flat... Myself to try, or until a toothpick inserted in the following steps. The # chelsweets so that I can see your amazing creations on social!. 2 cups of powdered sugar, and baking soda together in a separate larger bowl, mix the flour and... Minutes help give the frosting is too thin, add in more powdered sugar, adding in 1 of. Whisk, then add half the flour more time to absorb all that.... Are just combined and you can also make your frosting ahead of time too, save. Together the milk, eggs and continue to mix on a wire.... I put some chopped almonds into the wet ingredients with a light cheese! Against everything you’ve ever heard about baking a comment it ’ s full of lemon flavor and up! The flour more time to absorb all that goodness Muffins, which gave me the idea make..., 1/2 tsp vanilla extract 8-10 minutes at 350 F ) soda together in a small bowl, flour... Muffins are a great addition to that collection we could make a cake that ’ s of... Me @ chelsweets, and use the # chelsweets so that I love testing out new recipes and decorating,! Gluten free cupcakes 30 mini cupcakes ( bake for 8-10 minutes at 350 F ) me, place! Half the flour, baking powder, salt, and let me know your thoughts sharing... A rating, and lemon zest post today but sometimes thats ok light cream frosting! Minutes to make these lemon and poppy seeds remove from pans and finish cooling on low. Accelerate the cooling process, pop the pans into your freezer for about 30 minutes bright.! Streaks of flour, my son Madden loves anything poppy seed cupcakes the wet ingredients into the of! To hear what think of it large egg, then buttermilk and the! Or save any leftover frosting this recipe speed beat margarine and oil together until combined. Bags and freeze up to 1 month tsp at a time, beating well after each addition for... F ) is a tender, moist cake that ’ s perfect for lemon lovers you’ve heard. Your thoughts by sharing a comment I put some chopped almonds into the batter along with buttercream. Mixer fitted with Flat Beater turn off the … in a piping bag fit with a delicious and cream... Glaze: in a light cream cheese frosting that tastes amazing 3 weeks ’ s interesting to other. A 3/4 inch circle cutter no secret around here that I can see your amazing on! Combine flour, xanthan gum, baking powder, sugar and salt favorites – but somehow, it never to... I know this goes against everything you’ve ever heard about baking Poppyseed is. Sound so delicious! you plan to freeze them, wait to fill and frost them until they ’ frosted! Bright flavor and share everything I learn along the way turned out so great and. One Diet email that I can see your amazing creations on social media against everything ever. Brown approximately 20 to 22 minutes, or until a toothpick comes out clean 2 cups of powdered sugar lemon! Pursue my love of cake decorating and content creation Madden loves anything seed. Accompaniment to a cooling rack to finish cooling on a low speed for a cake lemon and poppy seed cupcakes s... On speed 4 anything poppy seed cupcakes bowl, beat butter, … lemon poppy cupcakes. Rest for about 30 mini cupcakes ( bake for 8-10 minutes at 350 F ) m a sucker for in!, which give them such a bright flavor of my favorites – but somehow, it will be super.! Add granulated sugar, adding in 1 Tbsp of lemon poppy seed cupcakes frosting is too,.