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Lemon-Poppyseed Cupcakes

Makes: 18 to 48 servings
Serving size: 1 cupcake
Prep 35 mins Stand 40 mins Bake 350°F 10 mins to 12 mins  1-3/4-inch cupcakes, 16 to 18 minutes for 2-1/2-inch cupcakes Cool 45 mins
Lemon-Poppyseed Cupcakes
Ingredients
  • 1/2  cup  butter
  • 2  eggs
  • 1 3/4  cups  all-purpose flour
  • 2  teaspoons  poppy seeds
  • 1 1/2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 1  cup  sugar
  • 1 1/2  teaspoons  lemon extract
  • 1/2  teaspoon  vanilla
  • 2/3  cup  milk
  • 2  teaspoons  finely shredded lemon peel
  • 3  tablespoons  lemon juice
  • 1  recipe Lemon Glaze
  •  Lemon peel twists (optional)
Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1-3/4-inch muffin cups or eighteen 2-1/2-inch muffin cups with paper bake cups (or lightly coat with nonstick cooking spray). In a medium bowl combine flour, poppy seeds, baking powder, and salt. Set aside.

2. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium to high speed for 30 seconds. Add sugar, lemon extract, and vanilla. Beat about 2 minutes or until light and fluffy, scraping sides of bowl. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Stir in the lemon peel and lemon juice.

3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4. Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Spread Lemon Glaze on cupcakes. If desired, top each cupcake with a lemon peel twist. Let stand for 10 minutes. Makes 48 (1-3/4 inch) or 18 (2-1/2 inch) cupcakes.

Lemon Glaze

Yield: about 1/2 cup
Ingredients
  • 1/2  teaspoon  lemon peel, finely shredded
  • 1  cup  powdered sugar
  • 5 - 5 1/2  teaspoons  lemon juice
Directions

1. In small bowl combine powdered sugar and enough lemon juice to reach a spreading consistency. Stir in the lemon peel. Makes about 1/2 cup.

Nutrition Facts (Lemon-Poppyseed Cupcakes)
  • Servings Per Recipe 18,
  • cal. (kcal) 66,
  • Fat, total (g) 2,
  • chol. (mg) 14,
  • sat. fat (g) 1,
  • carb. (g) 11,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 7,
  • pro. (g) 1,
  • vit. A (IU) 97,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 54,
  • Potassium (mg) 17,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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