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Lemon Poppyseed Cupcakes

Lemon Poppy Seed Cupcakes

3 from 2 votes
Lemon Poppy Seed Cupcakes are a delightful treat that combines the zesty, fresh flavor of lemon with the subtle, nutty taste of poppy seeds.
Prep Time: 15 minutes
Cook Time: 25 minutes
cooling time: 10 minutes
Total Time: 50 minutes
Yield: 12 servings
Course: Dessert
Cuisine: American

Equipment

Ingredients

  • 2 cups cake flour
  • 2 1/2 teaspoons poppy seeds for the batter
  • 1 teaspoon baking soda
  • 1/4 teaspoon Kosher Salt
  • 1 cup Monk Fruit sweetener ( or sugar)
  • 1 and 1/2 lemons (zested and juiced)
  • 3 tablespoons unsalted butter
  • 1 large eggs
  • 2 large egg whites
  • 1/2 cup unsweetened applesauce
  • 1/2 cup unsweetened low-fat buttermilk
  • 3/4 teaspoon vanilla extract

For the glaze:

  • 1/2 cup powdered sugar (2 ounces)
  • 1/2 tablespoon Fresh Lemon Juice
  • 1/2 tablespoon water
  • 1 teaspoon poppy seeds (for garnish)

Instructions

  • Preheat oven to 325F. Line a 12-cup muffin tin with cupcake liners.
  • In a large bowl combine the flour, poppy seeds, baking soda, and salt. Mix well.
  • In the bowl of a stand mixer with the paddle attachment, or a medium bowl with a hand mixer, mix the sugar and lemon zest together with your hands first to release the oils. Add the butter and beat on medium speed until light and fluffy, about 3 minutes.
  • Add the egg and egg whites one at a time and beat until combined. Add the buttermilk, applesauce, 2 tablespoons lemon juice and vanilla and beat until incorporated.
  • Add the wet ingredients to the flour mixture and stir until just blended.
  • Fill the cupcake liners to just below the top. Bake cake until a toothpick comes out clean, 22 to 25 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • While the cupcakes cool, make the glaze: In a small bowl, combine the powdered sugar and 1 tablespoon lemon juice. Stir until smooth. You're looking for the glaze to be thick yet pourable so it will spread nicely on the cupcakes. Add more lemon juice or water, just a few drops at a time until it is.
  • Put the wire rack with the cooled cupcakes over a baking sheet to catch the glaze drips. Spoon 1 teaspoon of the glaze onto each cooled cupcakes, using the back of your spoon to help it spread. Sprinkle each cupcake with a few poppy seeds, and let the glaze settle and soak in for 5 to 10 minutes before serving.

Notes

Calculated with monk fruit sweetener.
Lemon Poppyseed Cake: If you prefer to make a cake, pour the batter into a 9-inch cake pan and bake for 35 to 45 minutes. Check with a toothpick to determine when it’s ready.

Nutrition

Serving: 1cupcake, Calories: 152kcal, Carbohydrates: 42g, Protein: 3.5g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 23.5mg, Sodium: 160mg, Fiber: 1.5g, Sugar: 6.5g
- WW Points: 6