Real Recipes From Real Home Cooks ®

lemon poppy seed cupcakes

★★★★★ 1
a recipe by
Sherry Moeller
Dickinson, TX

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

★★★★★ 1
serves 12
prep time 15 Min
cook time 25 Min

Ingredients For lemon poppy seed cupcakes

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

How To Make lemon poppy seed cupcakes

  • 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.

Categories & Tags for Lemon Poppy Seed Cupcakes: