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Indulge in the irresistible delight of our Moist Lemon Poppy Seed Cupcakes! These cupcakes are light, fluffy, and burst with zesty lemon flavor, with the subtle crunch of poppy seeds. Perfect for any occasion, or just a sweet treat for yourself!
Lemon Poppy Seed cupcakes have been charming taste buds for generations. They’re the ultimate sweet and tangy combo, with those tiny poppy seeds adding a satisfying crunch. Back in the day, poppy seeds were prized for their nutty flavor and even used in ancient recipes. Lemons, meanwhile, have been brightening up desserts since forever, thanks to their zingy, fresh taste.
Why do we love these cupcakes so much? It’s simple. They’re light, fluffy, and bursting with flavor. They’re a crowd-pleaser at any event, from school bake sales to family picnics. Oh, and did you know poppy seeds are packed with nutrients like calcium and iron? So, these treats are not just delicious but sneakily good for you too.
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Moist Lemon Poppy Seed Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
These are crowd-pleasers at any event, from school bake sales to family picnics. Oh, and did you know poppy seeds are packed with nutrients like calcium and iron? So, these treats are not just delicious but sneakily good for you too.
Ingredients
- 2 cups cake flour (Blue Ribbon brand or your choice of flour)
- Pinch of salt
- 1 cup white sugar
- 125g Rama margarine, soft to the touch
- 2 1/2 teaspoons baking powder
- 4 large fresh eggs (room temperature)
- 1 cup fresh milk
- 2 tablespoons poppy seeds
- 1 teaspoon lemon juice
- Zest of 1 lemon (freshly grated)
- 1 teaspoon lemon essence (optional)
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.
- In a big mixing bowl, beat the sugar and margarine together until they look pale and fluffy. This step makes the cupcakes irresistibly light, so don’t skip it.
- Add the eggs one at a time, whisking after each.
- You want the mix to be smooth and velvety before moving on.
- In another bowl, sift together the flour, salt, and baking powder.
- Slowly fold these dry ingredients into your wet mixture, alternating with the milk. Take it easy here; over-mixing can mess up the texture.
- Once your batter is silky, gently stir in the poppy seeds, lemon juice, and lemon zest. If you’ve got some lemon essence handy, now’s the time to toss it in.
- Spoon the batter into your cupcake liners.
- Fill them just above halfway, don’t get carried away because they rise like champs.
- Pop them in the oven for about 15–20 minutes. You’ll know they’re done when a skewer comes out clean.
- Let the cupcakes cool for a bit in the tin before transferring them to a wire rack.
Optional Finish
Keep it simple with a dusting of icing sugar or go all out with a drizzle of tangy lemon glaze. Either way, these cupcakes are the kind that disappear before you know it.
Notes
Created, prepared, tried, and tested by Jennifer
Nutrition
- Serving Size: 1
- Calories: 226
- Sugar: 17.9 g
- Sodium: 130 mg
- Fat: 6.6 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 37.2 g
- Fiber: 0.8 g
- Protein: 5 g
- Cholesterol: 62.4 mg
Why you will love these Moist Lemon Poppy Seed Cupcakes
It’s not just a cupcake; it’s a bite of history. These Lemon Poppy Seed cupcakes are calling your name. What’s your favorite cupcake flavor? They are perfect for bake sales, family picnics, or just because, it’s hard to beat these lemon poppy seed cupcakes
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