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poppyseed cupcakes
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5 from 2 votes

Incredible Lemon and Poppyseed Cupcakes with Lemon Buttercream

Over here we absolutely love fruit flavors and my personal favorites are citrics. Orange and lemon are classic flavors that go well with a variety of combinations. They also help to cut the sweetness of baked goods and, in particular, frosting. I LOVE lemon buttercream! Have you ever tried it? It is the most amazing combination of sweet and sour that elevates any cake or cupcake. I also love it on sugar cookies! Personally, I think it is amazing and have spent a whole lot of time perfecting a recipe that is both tasty and easy to make. Although I like using fresh fruit in my recipes, sometimes it is not the easiest thing to balance. So, today we are going to make lemon buttercream frosting with lemon extract.
Prep Time1 minute
Course: Dessert
Cuisine: American
Keyword: Incredible Lemon and Poppyseed Cupcakes with Lemon Buttercream
Servings: 24 cupcakes
Author: cakedecorist.com

Ingredients
  

Incredible Lemon Buttercream

Best Lemon and Poppyseed Cupcakes

Instructions 

Incredible Lemon Buttercream

  • Step 1
  • Place the butter in your stand mixer bowl and cream it for four minutes on high.
  • Step 2
  • Gradually add the powdered sugar and mix on medium until well combined.
  • Step 3
  • Add the rest of the ingredients and beat them all together for two more minutes on high or until fluffy.

Best Lemon and Poppyseed Cupcakes

  • Step 1
  • Preheat your oven to 375°F. Butter and flour two 12 muffin tins. You can also line them with parchment paper.
  • Step 2
  • Combine the dry ingredients in a large mixing bowl: flour, baking powder, salt and poppy seeds. Set it aside.
  • Step 3
  • Place the softened butter in a large bowl. Add the lemon zest and granulated sugar. Then, using a stand or hand mixer, beat it all until it is fluffy and creamy.
  • Step 4
  • Add the eggs one at a time, mixing in between. Make sure they are well combined before adding another one.
  • Step 5
  • Divide batter and place it into the muffin tins. For this you can use an ice cream scoop, to make sure the batter is evenly distributed.
  • Step 6
  • Bake until they are golden brown on the outside. You can also check if they are done by placing a toothpick in the center. If it comes out clean, then take them out! They will need 25-35 minutes in the oven.
  • Step 7
  • Once you remove them from the oven, let them cool for at least 10 minutes before taking them out of the tin. If they are still too hot, wait a little longer.
  • Step 8
  • Remove them from the tin carefully and place them on a wire rack to cool off completely before decorating with the buttercream.
  • Step 9
  • Using a piping bag, place the buttercream in a swirl over each cupcake. You can use different piping tips to achieve the look you want, but we recommend you keep them simple.

Notes

  • Another thing you can do to make them extra special is to candy an edible yellow flower and place it on top of each cupcake. Candied flowers have been a delicacy since sugar was introduced into our diets. They are quite delicious but also very beautiful!
  • To do this, you will need edible flowers – you can use pansies or violas, for example – with their stems removed. With an egg and a teaspoon of water, make an eggwash. Cover each flower, one a time, with tweezers with it and then smother them in ultra-fine powdered sugar.
  • Let them sit overnight at room temperature over some parchment paper. They are so easy and look incredible on any type of baked good. These are the kind of things our grandmothers used to make and make everything extra special.
  • Another thing you can do to elevate these cupcakes is to drizzle some dark chocolate on top. The contrast between the dark chocolate and the lemony sweetness will make for a topic of conversation!
  • You could even give them a chocolate center! Or maybe fill them with some lemon curd or raspberry jam. All of these thoughts are giving me an appetite, should we publish some of these ideas next? What do you think?
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