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Lemon Poppy Seed Cupcakes

Lemon Poppy Seed Cupcakes
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Lemon Poppy Seed Cupcakes are a zesty and delightful treat that brings a burst of flavor to any occasion. These fluffy cupcakes combine the refreshing tang of lemon with the delightful crunch of poppy seeds, making them an instant favorite for gatherings or a sweet pick-me-up during your afternoon tea. Perfectly moist and easy to prepare, they can be made ahead of time, allowing you to enjoy them whenever the craving strikes. Top them with a luscious frosting or leave them plain for a simple yet satisfying dessert. Get ready to impress your family and friends with these scrumptious cupcakes!

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 1 cup white sugar
  • 2 tablespoons lemon zest
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup sour cream
  • 3 tablespoons lemon juice (freshly squeezed)
  • 1 1/2 tablespoons poppy seeds
  • 1 1/2 cups blackberries (fresh or frozen)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In one bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream softened butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract, lemon zest, sour cream, and lemon juice.
  4. Gradually incorporate dry ingredients into the wet mixture until just combined; fold in poppy seeds and blackberries gently.
  5. Fill cupcake liners evenly with batter and bake for about 18 minutes or until a toothpick comes out clean.
  6. Allow cupcakes to cool completely before frosting.

Nutrition

Find it online: https://www.kitchenstorydaily.com/lemon-poppy-seed-cupcakes/