Fluffy and Soft Lemon Poppy Seed Cupcakes
You will find these lemon poppy seed cupcakes (with lemon frosting) to be absolutely delicious.The tangy lemon flavor along with the slight crunch from the poppy seeds is so amazing!
Ingredients
- 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
Instructions
- 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.