These Lemon Poppy Seed Cupcakes are a burst of sunshine! With a zesty lemon flavor and crunchy poppy seeds, they’re light and refreshing. Topped with dreamy lavender frosting, they’re simply delightful!
I love how the floral hint from lavender makes them feel fancy. They’re perfect for tea parties or just to treat yourself! 🧁 Who doesn’t love a cupcake that looks as good as it tastes?
Making these cupcakes is super easy, just mix, bake, and frost! The bright flavors always brighten my day. Plus, they make a lovely gift for friends—if you can resist eating them all first!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cupcakes. If you’re gluten-free, you can try a gluten-free flour blend. Sometimes, I replace a small portion with almond flour for added flavor.
Poppy Seeds: These add a unique crunch and nutty flavor. If they’re hard to find, you might use chia seeds, though the texture will be different. I find poppy seeds create a distinct taste that’s hard to match!
Lemon: Fresh lemon juice and zest are essential for that bright flavor. Bottled lemon juice is a substitute but really lacks the fresh taste. I always go for fresh—it’s worth it!
Sour Cream: This helps keep the cupcakes moist. You can use Greek yogurt or buttermilk as alternatives. I sometimes mix half sour cream and half yogurt for a lighter texture.
Culinary Lavender: Essential for the frosting’s flavor, make sure you use culinary-grade lavender. If unavailable, you can use vanilla extract instead, but the floral notes won’t be the same. I usually keep some lavender on hand for desserts!
How Do I Ensure My Cupcakes Rise Perfectly?
To help your cupcakes rise beautifully, pay close attention to the mixing steps. Creaming the butter and sugar properly is crucial; this incorporates air, creating a light texture. Don’t skip the time it takes—3-4 minutes actually makes a difference!
- Be gentle when mixing in the dry ingredients. Overmixing can lead to dense, heavy cupcakes.
- Check your baking powder and soda for freshness; expired leavening agents won’t work as effectively.
- Fill the cupcake liners about 2/3 full to give them room to rise without overflowing.
Finally, always preheat your oven! A consistent oven temperature ensures even baking, so don’t skip that step. Happy baking!
Making Lemon Poppy Seed Cupcakes with Lavender Frosting
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons poppy seeds
For the Lavender Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon dried culinary lavender, finely ground
- 1/2 teaspoon vanilla extract
- Purple food coloring (optional)
- Sprinkles for topping (optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and 18-20 minutes to bake, plus some cooling time. Overall, you should plan for about an hour from start to finish, with the cooling time included!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a muffin tin with cupcake liners to prepare for the batter.
2. Mix Dry Ingredients:
In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will be your dry mixture. Set it aside for later use.
3. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together. Keep mixing until the mixture is light and fluffy—this should take about 3 to 4 minutes.
4. Add Eggs:
Now, add in the eggs one at a time, making sure to mix well after each addition. Then, stir in the sour cream, milk, lemon zest, and lemon juice until everything is combined smoothly.
5. Combine Mixtures:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be watchful not to overmix! Finally, fold in the poppy seeds gently.
6. Fill the Cupcake Liners:
Carefully divide the batter among the prepared cupcake liners, filling each about 2/3 full.
7. Bake:
Pop the muffin tin in the oven and bake for 18-20 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Once done, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
8. Make Lavender Frosting:
While the cupcakes are cooling, you can make the lavender frosting. In a mixing bowl, beat the softened butter until creamy. Then, gradually add in the powdered sugar and heavy cream, along with the ground lavender and vanilla extract. Mix until the frosting is light and fluffy. If you want some color, feel free to add a drop of purple food coloring!
9. Frost the Cupcakes:
Once the cupcakes are completely cool, it’s time to frost! Use a piping bag to spread the lavender frosting on each cupcake. If you like, add some sprinkles or lavender flowers on top for an extra special touch.
10. Serve:
Your Lemon Poppy Seed Cupcakes with Lavender Frosting are now ready! Enjoy them at room temperature, perfect for spring celebrations or anytime you need a sweet treat!
Can I Use Different Flour for This Recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend if you’re looking for a gluten-free option. Just make sure the blend contains a binding agent like xanthan gum to help mimic the texture of regular flour. Also, you may need to adjust the liquid ingredients slightly to achieve the right batter consistency.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use plain Greek yogurt or buttermilk as a substitute. Both will add similar moisture and tanginess to the cupcakes. If using yogurt, make sure it’s unsweetened to keep the flavor balanced!
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. If you want to keep them fresh for longer, you can freeze them. Place the cooled cupcakes in a single layer in a freezer-safe container, separating layers with parchment paper, and freeze for up to 3 months. To enjoy, thaw them in the fridge overnight before serving!
Can I Make the Frosting Ahead of Time?
Absolutely! You can make the lavender frosting a day in advance. Just store it in the refrigerator in an airtight container. When you’re ready to use it, let it sit at room temperature for about 30 minutes before frosting the cupcakes to allow it to soften up. A quick whip with a mixer can restore the fluffiness!
