Lemon Poppy Seed Cake
This easy Lemon Poppy Seed Cupcake recipe is perfect for Easter, spring and summer gatherings, or any time you crave something light and citrusy. This dessert is beloved for its bright, zesty lemon flavor that complements poppy seeds’ slight crunch and nuttiness. I’ve lightened this recipe by using monk fruitsweetener and swapping most of the butter for applesauce and buttermilk. The texture came out perfectly. More of my favorite spring desserts are this Carrot Cake with Cream Cheese Frosting, Easter Egg Cake Balls, and Lemon Cheesecake Yogurt Cups.
Lemon Poppy Seed Cupcake Ingredients
Cake Flour gives these cupcakes a lighter, more tender crumb. Poppy Seeds add a subtle nutty flavor to the cupcakes. Baking Soda ensures the cupcakes rise and have an airy texture. Kosher Salt balances the sweetness and brings out the flavors of the other ingredients. Sweetener: I used monk fruit to reduce the sugar and carbs in these cupcakes. Lemons: Zest 1 and ½ lemons. Then cut them in half and juice 3 of the halves. Butter: This healthy lemon poppy seed cupcake recipe uses only 3 tablespoons of butter. Eggs: Use 1 large egg and 2 large egg whites. Unsweetened Applesauce replaces butter and oil to reduce the calories in these cupcakes. Low-Fat Buttermilk makes these cupcakes moist and reacts with the baking soda to help the batter rise. Vanilla Extract complements the lemon and poppy seeds and adds a subtle sweetness. Lemon Poppy Seed Glaze: Powdered sugar, fresh lemon juice, water, poppy seeds
How to Make Lemon Poppy Seed Cupcakes
Variations
Flour: Substitute 1 ¾ cups of all-purpose flour and ¼ cup of cornstarch for cake flour. Sugar: Replace monk fruit with granulated sugar. Buttermilk: If you don’t have buttermilk, make your own. Add 1 ½ teaspoons of lemon juice or vinegar to a half cup. Then, fill it to the top with 2% milk. Citrus: Swap lemon juice and zest for orange. 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.
Storage
Store these moist lemon poppy seed cupcakes at room temperature for 3 days and then in the refrigerator for the rest of the week. You can also freeze them for 3 months. To thaw, place them on the counter to bring them to room temp or microwave them from frozen.
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