Deliciously moist and tangy lemon poppy seed cupcakes with a light lemon glaze.
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup sour cream room temperature
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest about 2 lemons
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In a separate large bowl, beat the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 240kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 120mgPotassium: 60mgFiber: 1gSugar: 17gVitamin A: 350IUVitamin C: 2mgCalcium: 40mgIron: 1mg