Recipes and Cooking Lemon-Poppyseed Cupcakes Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 16, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Stand Time: 40 mins Bake Time: 10 mins Cool Time: 45 mins Total Time: 35 mins Servings: 18 Jump to Nutrition Facts Ingredients ½ cup butter 2 eggs 1 ¾ cup all-purpose flour 2 teaspoon poppy seeds 1 ½ teaspoon baking powder ½ teaspoon salt 1 cup sugar 1 ½ teaspoon lemon extract ½ teaspoon vanilla ⅔ cup milk 2 teaspoon finely shredded lemon peel 3 tablespoon lemon juice 1 recipe Lemon Glaze Lemon peel twists (optional) Lemon Glaze ½ teaspoon lemon peel, finely shredded 1 cup powdered sugar 5 teaspoon lemon juice Directions 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. 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. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. 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. 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 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. Rate it Print Nutrition Facts (per serving) 66 Calories 2g Fat 11g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 66 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 14mg 5% Sodium 54mg 2% Total Carbohydrate 11g 4% Total Sugars 7g Protein 1g Vitamin C 0.6mg 3% Calcium 20.2mg 2% Iron 0.4mg 2% Potassium 17mg 0% Folate, total 8.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.