Lemon Poppy Seed Cupcakes Recipe

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Lemon Poppy Seed Cupcakes

Sherry Moeller

By
@sjmadm1

Serve these with coffee or tea or an after dinner treat.


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Rating:

Comments:

Serves:

12

Prep:

15 Min

Cook:

25 Min

Ingredients

1 c
all-purpose flour
1 tsp
baking powder
1/2 tsp
salt
1/4 tsp
baking soda
2 Tbsp
tub margarine
1 Tbsp
extra light olive oil
1/2 c
granulated sugar
1 large
egg
1 large
egg-white
2 tsp
grated lemon peel
1/2 c
buttermilk
2 Tbsp
poppy seeds
lemon glaze
1/3 c
confectioner's sugar
2 tsp
fresh lemon juice

Directions Step-By-Step

1
Arrange oven rack in center of oven. Heat oven to 350 degrees F. Line twelve 2 1/2 inch muffin cups with paper liners.
2
Stir flour, baking powder, salt, and baking soda together in a large bowl until well combined.
3
Beat margarine and oil together in a large mixer bowl on medium speed until combined. Gradually add granulated sugar; beat until light and creamy. Add whole egg, then egg white, beating well after each addition. Beat in lemon zest.
4
Alternately fold flour mixture and buttermilk into egg mixture, beginning and ending with flour mixture. Stir in poppy seeds.
5
Spoon batter into muffin cups. Bake until golden brown and a toothpick inserted into center of cupcakes comes out clean, 20 to 22 minutes. Remove from pans and cool on a wire rack. (Can be made ahead. Cool, wrap cupcakes well in plastic wrap, place in resealable plastic storage bag and freeze up to 1 month. Thaw before proceeding.
6
Make lemon glaze. Combine confectioners' sugar and lemon juice in a small bowl, stirring until smooth. Drizzle or spread over cooled cupcakes.

About this Recipe

Course/Dish: Muffins
Other Tag: Healthy