Rating: 4.1 stars
21 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
  • 21 Ratings

Try these Lemon-Poppyseed Cupcakes for their refreshing citrus flavor and, of course, for the sweet lemon glaze icing. A cupcake recipe this light and airy is made for tea parties, baby showers, or any spring or summer get-together.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

stand:
40 mins
bake:
10 mins to 12 mins at 350°1-3/4-inch cupcakes, 16 to 18 minutes for 2-1/2-inch cupcakes
cool:
45 mins
prep:
35 mins
Servings:
18
Max Servings:
48
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Lemon-Poppyseed Cupcakes

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

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

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Nutrition Facts (Lemon-Poppyseed Cupcakes)

66 calories; total fat 2g; saturated fat 1g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 14mg; sodium 54mg; potassium 17mg; carbohydrates 11g; fiber 0g; sugar 7g; protein 1g; trans fatty acid 0g; vitamin a 97IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 8mcg; vitamin b12 0mcg; calcium 20mg; iron 0mg.

Lemon Glaze

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

21 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2