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.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12 cupcakes

Calories: 505 kcal per serving

Ingredients

4 cups - all-purpose flour
2 teaspoons - baking powder
1 tsp - salt
1 - lemon
1 ½ cups - sugar
1 cup - butter
1 ½ cups - milk
4 tablespoons - sour cream
4 - eggs
2 teaspoons - vanilla extract
2 tablespoons - poppy seeds
1 ½ cups - powdered sugar
1 - lemon

Instructions

In a mixing bowl, combine the flour, baking powder, and salt.
In another mixing bowl, add sugar and butter. Whisk until sugar dissolves.
Add the milk vanilla, eggs, and sour cream. Mix until incorporated.
Add lemon zest from one lemon and then the juice of one lemon. Mix.
Slowly incorporate wet ingredients into dry using a mixer.
Once the batter is formed, fold in the poppyseeds.
Place your jumbo cupcake liners in a cupcake pan spacing them every other well. Spray liners.
Fill liners 3/4 of the way with batter.
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.
While muffins are cooking, mix the zest and juice of one lemon with powdered sugar. Set aside.
Once muffins are cooked. Remove and let cool to touch.
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.
Enjoy!

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