Lemon Poppy Seed Cupcakes With Lemon Buttercream Frosting

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It’s spring! Time for lightness and flavors to match. What’s better than a lemon cupcake? Lemon poppy seed cupcakes! These little cakes are moist and dense and the frosting is amazingly lemony.

For the best taste, always use fresh lemon juice. (To get the most juice, use pressure to roll the lemon on a hard surface before juicing.)  Since this recipe requires lemon zest, there is no way not to have fresh juice!

Items you will need:

Zester
Hand Held Juicer
Wilton Buttercup Yellow
Wilton Tip #6B
Wilton Sparkling Sugars

Lemon Poppy Seed Cupcakes
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Lemon Poppy Seed Cupcakes With Lemon Buttercream Frosting
Servings: 12 Cupcakes
Ingredients
Lemon Poppy Seed Cupcakes
  • 2/3 cup sugar
  • 1 large lemon, zest and juice
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup sour cream
  • 2 large eggs (room temperature)
  • 1 Tbls. vanilla extract
  • 1/2 cup butter, melted and cooled
  • 2 Tbls. poppy seeds
Lemon Buttercream Frosting
  • 1/2 cup butter, softened
  • 5 cups confectioners' sugar
  • 1 Tbls. grated lemon rind
  • 1/4 cup fresh lemon juice
  • 2 or more Tbls. heavy cream
  • Wilton Buttercup Yellow
Instructions
Cupcakes
  1. Preheat the oven to 400°F and line 12 muffin cups with paper liners.

  2. In a large bowl, sift together flour, baking powder, baking soda and salt. Add lemon zest and sugar

  3. In a bowl of electric mixer, whisk together sour cream, eggs, vanilla, lemon juice and melted butter until blended.

  4. Add the dry ingredients just until all is incorporated - do not over mix. Scrape down the sides of the bowl and add the poppy seeds until combined.


  5. Divide the batter evenly into the 12 prepared muffin cups. Bake for 12-15 minutes or until a toothpick inserted comes out with a few crumbs. Do not over bake. Allow the cupcakes to cool completely before frosting.

Frosting
  1. Cream the butter in an electric mixer.

  2. Slowly add one cup of sugar until mixed. Add another cup of sugar and the grated lemon.

  3. Add the third cup of sugar and the lemon juice. Mix until combined.

  4. Add the fourth cup of sugar and 1 Tbls. cream. Add the last cup of sugar and the rest of the cream.  Add more cream if necessary to achieved the desired consistency.

  5. Scrape down the bowl and add a small amount of coloring. Mix and scrape down the bowl adding more coloring if needed to achieve the desired color.

 

Once the cupcakes have cooled, frost with the Lemon Buttercream Frosting using a piping bag fitted with a Wilton 6B tip. Sprinkle sparkling sugar over the top.

Happy baking!

Did you try this recipe?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

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Lemon Poppy Seed Ladybug Cupcakes

Unbelievable – another year of preschool has ended.  It has been a blessing and pleasure to teach preschool at St. Andrew’s Early Childhood Center in Apex, NC for the past 14 years.  I had no idea I was going to end up as a teacher. Anyway, one of the Ladybug teacher’s favorite flavor is lemon. To pay tribute to the Ladybug class, I made some lemon poppy seed ladybug cupcakes.

This lemon poppy seed cupcake recipe is delicious (slightly adjusted recipe from  Whatcha Makin’ Now). Decorating the cupcakes is easy as we’re just going to use store bought icing. Things don’t always have to be that complicated.

Gather the ingredients for decorating:

  • 1 container of white frosting (not the whipped kind)
  • Wilton color – brown
  • Wilton color – buttercup yellow
  • Wilton color – black
  • Plastic sandwich bags
  • Mini Oreo cookies
  • Red M&Ms

Decorating instructions:

While the cupcakes cool, pop the container of frosting in the refrigerator. It’s better to pipe with when it’s a bit chilled.

After the cupcakes are completely cooled, divide the frosting and color. Brown for spreading on the cupcakes. Buttercup yellow for the flower petals. Just a small amount of black is needed for the ladybug details.

Spread the brown frosting over the tops of the cupcakes. Add one or two Mini Oreos. Pipe the Buttercup yellow around the Mini Oreo to create flower petals. (No need for a fancy tip and bag, just cut off the corner of a plastic sandwich bag. To make the corner a bit more sturdy when piping, you can reinforce the corner with tape before cutting.)

Add one or two red M&Ms to your flowers. Using another plastic bag filled with black icing and tiny cut corner, add details to the M&Ms to create ladybugs.

 

Print
Lemon Poppy Seed Cupcakes
Servings: 12 Cupcakes
Ingredients
  • 2/3 cup sugar
  • 1 lemon, juice and zest
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup sour cream
  • 2 large eggs, room temperature
  • 1 stick unsalted butter, melted and cooled
  • 2 Tbls. poppy seeds
Instructions
  1. Preheat oven to 400°F and line muffin tin with 12 cupcake liners.

  2. In a large bowl, sift together flour, baking powder, baking soda and salt. Add lemon zest and sugar.

  3. With an electric mixer, whisk together sour cream, eggs, vanilla, lemon juice and melted butter until blended.

  4. Add the dry ingredients and combine, do not over mix. Add the poppy seeds until combined.


  5. Divide the batter evenly among the 12 muffin cups and bake for 12-18 minutes or until cupcakes are golden and toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.


Happy baking!

Save

Did you try this recipe?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

Sharing is caring. Liked this post? Share it!