Lemon Poppy Seed Cupcakes
Lemon Poppy Seed Cupcakes are a charming indulgence that beautifully melds the bright, invigorating essence of lemon with the delicate, earthy notes of poppy seeds.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 2 cups cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon Kosher Salt
- 1 cup Monk Fruit sweetener
- 1 and 1/2 lemons
- 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
- 1/2 cup powdered sugar
- 1/2 tablespoon Fresh Lemon Juice
- 1/2 tablespoon water
- 1 teaspoon poppy seeds
- 2 1/2 teaspoons poppy seeds for the batter
Equipment Needed
- 12 cup muffin tin
- cupcake liners
- mixing bowls
- cooling rack
Instructions
- 1
Begin by preheating your oven to 325°F. Prepare a 12-cup muffin tin by placing cupcake liners in each cup.
- 2
In a spacious mixing bowl, whisk together the flour, poppy seeds, baking soda, and salt until well combined.
- 3
In the bowl of a stand mixer fitted with the paddle attachment, or in a medium mixing bowl using a hand mixer, combine the sugar and lemon zest. Use your fingers to rub them together to release the fragrant oils. Then, incorporate the butter and mix on medium speed until the mixture is light and fluffy, which should take about 3 minutes.
- 4
Introduce the egg and egg whites to the mixture one at a time, beating well after each addition until fully blended. Next, add the buttermilk, applesauce, 2 tablespoons of lemon juice, and vanilla extract, mixing until everything is thoroughly combined.
- 5
Gently fold the wet ingredients into the dry flour mixture, stirring just until everything is mixed together.
- 6
Pour the batter into the cupcake liners, filling them just shy of the rim. Bake in the preheated oven until a toothpick inserted into the center comes out clean, which will take approximately 22 to 25 minutes. Allow the cupcakes to cool in the tin for 5 minutes, then move them to a wire rack to cool completely.
- 7
While the cupcakes are cooling, prepare the glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of lemon juice until the mixture is smooth. Aim for a consistency that is thick yet pourable; if needed, add more lemon juice or water, a few drops at a time, to achieve this texture.
- 8
Position the wire rack containing the cooled cupcakes over a baking sheet to catch any glaze that may drip. Drizzle 1 teaspoon of the glaze onto each cupcake, using the back of a spoon to help spread it evenly. Finish by sprinkling a few poppy seeds on top of each cupcake, and allow the glaze to set and soak in for 5 to 10 minutes before enjoying.
Nutrition Information
Notes & Tips
- 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.