Making delightful sweet lemon poppy seed cupcakes can bring a burst of sunshine into your kitchen, no matter the weather outside. These cupcakes, with their soft, tender crumb and a hint of crunch from the poppy seeds, are perfectly finished with a zesty lemon glaze. This easy-to-follow recipe guarantees a delicious treat that’s sure to brighten up any day. So, let’s dive into how you can create these little bundles of joy!
Ingredients You’ll Need:
For the cupcakes:
– 1 and 2/3 cups of all-purpose flour
– 1/2 teaspoon of baking powder
– 1/4 teaspoon of baking soda
– 1/2 teaspoon of salt
– 1 cup of granulated sugar
– 1/2 cup (1 stick) unsalted butter, at room temperature
– 2 large eggs
– 1/4 cup of sour cream (or yogurt)
– 1/4 cup of milk
– 1/4 cup of fresh lemon juice (about 1-2 lemons)
– Zest of 1 lemon
– 2 tablespoons of poppy seeds
For the lemon glaze:
– 1 cup of powdered sugar
– 2-3 tablespoons of fresh lemon juice
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (177°C) and line a muffin tin with cupcake liners. This step ensures that your cupcakes come out easily after baking without sticking to the pan.
Step 2: Mix Dry Ingredients
Take a large bowl and whisk together the flour, baking powder, baking soda, and salt. This mixture will form the dry base of your cupcakes, so make sure the ingredients are well combined.
Step 3: Cream Butter and Sugar
In another bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This process may take a few minutes, but it’s essential for creating a smooth, airy batter.
Step 4: Add Eggs
Next, add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. This method helps to incorporate more air into the batter, contributing to the cupcakes’ light texture.
Step 5: Mix Wet and Dry Ingredients
Now, it’s time to combine the dry and wet ingredients. Alternate adding the dry ingredients with the sour cream (or yogurt), milk, and lemon juice, beginning and ending with the dry ingredients. Don’t forget to scrape down the sides of the bowl as needed to ensure everything is mixed thoroughly.
Step 6: Fold in Lemon Zest and Poppy Seeds
Add the zest of one lemon to the batter along with the poppy seeds. Fold these in gently to distribute them evenly throughout the mixture. The lemon zest not only adds a lovely burst of flavor but also gives the cupcakes a delightful aroma.
Step 7: Fill and Bake
Using a spoon or an ice cream scoop, fill the cupcake liners about two-thirds full with batter. This step is crucial to avoid the cupcakes from overflowing during baking. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 8: Cool
Once baked, remove the cupcakes from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely before glazing. This cooling process is vital to prevent the glaze from melting when applied.
Step 9: Prepare the Lemon Glaze
While the cupcakes are cooling, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add a bit more lemon juice; if it’s too thin, add more powdered sugar until you reach the desired consistency.
Step 10: Glaze and Serve
Finally, drizzle the lemon glaze over the cooled cupcakes. The glaze will add an extra layer of zesty sweetness, perfectly complementing the lemon poppy seed flavor of the cupcakes.
Congratulations, you’ve just made sweet lemon poppy seed cupcakes! These cupcakes are not only a treat to look at but also a delight to eat. The combination of lemon and poppy seeds provides a unique flavor that’s both fresh and comforting. Whether you’re baking for a special occasion or just looking for a sweet treat, these cupcakes are sure to impress. Enjoy your baking adventure!
