Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- Zest of 1 lemon
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest and poppy seeds.
- Step 4: In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture.
- Step 5: Divide the batter evenly among the prepared cupcake liners and bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.
Notes
- For optimal freshness, store your lemon poppy seed cupcakes in an airtight container at room temperature for up to three days, or refrigerate them for up to a week.
- If you want to enjoy your cupcakes warm, simply pop them in the microwave for about 10-15 seconds, or reheat in a preheated oven at 300°F (150°C) for a few minutes until warmed through.
- These cupcakes pair wonderfully with a light lemon glaze or a dollop of whipped cream and fresh berries for an extra touch of flavor and presentation.
- For a more vibrant lemon flavor, consider adding a bit more lemon zest than the recipe calls for; it will elevate the citrus notes beautifully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 15g