Fluffy and Soft Lemon Poppy Seed Cupcakes
I am so excited for you to taste these fluffy and soft lemon poppy seed cupcakes. The tangy lemon flavor is incredible, without being too intense. And the texture of these muffins is amazing, seriously.
They don’t taste like it, but these muffins are low-fat and low in sugar. But you’re free to add more sugar or anything else to your preferences..
Poppy Seeds: The Star of These Muffins
The addition of poppy seeds adds a delightful and unique element to these muffins. Both visually and in texture.
The flecks of poppy seeds speckled throughout the muffins looks amazing. It’s definitely appealing to the eyes. So be sure for your family/friends to be in awe when you serve these muffins to them.
As For the Frosting..
Now onto the delicious lemon flavored frosting for these lemon poppy seed cupcakes. You can make my super easy lemon frosting recipe down below in the recipe card. Or you can use your own frosting.
But it’s really very easy to make your own frosting. It only takes a few simple ingredients, and best of all – it’s homemade. Plus, you’re avoiding all of the icky artificial ingredients in most store-brought frostings.
If you prefer not making your own frosting, I recommend that you go with buying organic frosting. Organic frosting may be hard to come by in your local grocery store, though.
In that case, you can find it at a Whole Foods near you, or another natural foods store. If push comes to shove, you can even order it online.
But to avoid all of that, it would be easier to just go the homemade route. Especially when it only takes 4 basic ingredients to make the frosting yourself. And may I remind you again, that it’s super easy.
Why I Decided to Go Ahead and Create This Recipe Anyway..
As a food blogger, I am constantly reminded by the fact that I’m not the first person to create a certain recipe. Before actually becoming a food blogger, I would search for a particular type of recipe that I wanted to make.
A long list of recipes would come up, all very similar to each other. A lot would even have the same name. I would often scroll until I found one that stood out to me in some way. Usually, the photo would be the last thing I would go by.
I would scroll down a few pages and briefly check out a few recipes that sounded doable and simple. It didn’t even have to be a popular recipe.
Just one that I felt had the most potential to come out great. The one other people may have scrolled past because the photo may have been of a lower quality. Or didn’t look as professional.
That Got Me Thinking
On that note, I decided to publish this recipe instead of overthinking on it. Hopefully it will resonate with those looking for a simple healthy version that tastes just as delicious.
And it’s my hope that these lemon poppy seed cupcakes taste good to you and your family.
Or you can check out this vegan lemon poppy seed loaf recipe if you wish. This lemon loaf is so easy to make and super delish. In addition, you only need one bowl for the recipe.
Plus, you can sub regular dairy ingredients for the nondairy ones. Super simple.
Fluffy and Soft Lemon Poppy Seed Cupcakes Ingredients:
Here’s the ingredients list, so you can make sure you have everything you need to make these muffins. It’s a bummer when you’re in the process of making a recipe, just to find that you’re missing something.
To help you avoid all of that, I usually include an ingredient list with my recipes. This way, you can proceed with the recipe without any hindrances.
- All Purpose Flour
- Salt: You will only need a small amount, in order for the flavor of the muffins to balance out.
- Baking Powder
- Baking Soda
- Poppy Seeds
- Granulated Sugar (or golden coconut sugar: I use this kind in most of my recipes)
- Vanilla Extract
- Oil: You only need a tablespoon and a half for the entire batch. Unbelievable, right? But you can definitely add in a half tablespoon more if desired.
- An Egg (preferably at room temperature): For a vegan or nondairy option, sub 1/4 cup unsweetened applesauce. The texture may be different somewhat, but it shouldn’t take away from the deliciousness of these muffins.
- Greek Yogurt: Full or low fat is fine. You can also sub nondairy Greek yogurt.
- Freshly Squeezed Lemon Juice and Fresh Lemon Zest: I highly recommend that you don’t use any bottled lemon juice for this recipe. Unless it’s organic, that is. There’s no better lemon flavor than that straight from a lemon.
- Milk (Dairy or Nondairy): Regular or low fat is fine.
- Ingredients Needed For the Lemon Frosting: Powdered sugar, vanilla extract, softened butter, fresh lemon juice, and dairy-free or regular milk.
I hope that you truly enjoy your fluffy and soft lemon poppy seed cupcakes. I would love to hear from you if this recipe works out for you. Thank you so much!
Fluffy and Soft Lemon Poppy Seed Cupcakes
- 1 3/4 cups + 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp poppy seeds
- 1/4 cup + 3 tbsp golden coconut sugar, regular coconut sugar, or regular granulated sugar
- 1 tsp vanilla extract
- 1 1/2 tbsp oil I used organic canola oil. But you can use whatever oil you usually use for baking..
- 1 egg room temperature preferably
- 2 tbsp Greek yogurt can be regular or dairy free
- 2 tbsp freshly squeezed lemon juice and zest from a medium lemon
- Preheat your oven to 350 degrees. Line 12 muffin cavities with cupcake liners. Lightly spray them with oil so that the cupcakes won’t stick. Set aside.
- Add all of the dry ingredients to a large bowl. This includes the flour thru the sugar. Combine well. Or you can sift them together.
- Add the remaining wet ingredients, including the lemon juice and zest; to the bowl. Combine batter just until the batter is mostly smooth. But don’t over stir it. Some small lumps will remain.
- Divide the batter between the cupcake liners. Bake for about 23 minutes or until tested with a toothpick.*Let the cupcakes cool fully before frosting them*
- Lemon Frosting:Add 1 1/2 cups powdered sugar, 1/4 tsp vanilla extract, 1 1/2 tbsp softened butter, 1 tbsp fresh lemon juice and 2 1/2 tsp milk (dairy or dairy free).Using a hand mixer on medium-high, combine the mixture until it’s very smooth. This should take about 2-3 minutes.If the consistency is too thick for your liking, add a tad more milk.