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Lemon Poppy Seed Cupcake
It will love at first bite when your teeth sink into a Lemon Poppy Seed Cupcake. They have the perfect balance of sweet and tart. This recipe for Lemon Poppy Seed Cupcakes will soon become a fan favorite by your whole family. Whether you make these for brunch or to enjoy as dessert, they are sure to hit the spot.
Ingredients
Lemon glaze
Instructions
- Step 1
In a mixing bowl, combine the flour, baking powder, and salt.
- Step 2
In another mixing bowl, add sugar and butter. Whisk until sugar dissolves.
- Step 3
Add the milk vanilla, eggs, and sour cream. Mix until incorporated.
- Step 4
Add lemon zest from one lemon and then the juice of one lemon. Mix.
- Step 5
Slowly incorporate wet ingredients into dry using a mixer.
- Step 6
Once the batter is formed, fold in the poppyseeds.
- Step 7
Place your jumbo cupcake liners in a cupcake pan spacing them every other well. Spray liners.
- Step 8
Fill liners 3/4 of the way with batter.
- Step 9
Cook at 400 for 15 minutes or until the center of the muffin is cooked. Use a clean dry toothpick to see if the center is cooked.
- Step 10
While muffins are cooking, mix the zest and juice of one lemon with powdered sugar. Set aside.
- Step 11
Once muffins are cooked. Remove and let cool to touch.
- Step 12
Place muffins on a baking rack over a sheet pan. Drizzle icing over the muffins. Repeat two or three times using icing that fell through.
- Step 13
Enjoy!
Tips & Tricks
Per serving
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