Description
These lemon poppy seed cupcakes are sweet, tangy, and earthy, with a moist and fluffy texture, topped with a decadent lemon honey frosting.
Ingredients
Units
Scale
- 1/3 cup (145g) sugar
- 4 egg yolks
- 1 whole egg
- Zest of 1 lemon
- 1/4 cup (25g) all-purpose flour
- 1/4 cup (45g) cornmeal
- Pinch of salt
- 1 stick (115g) unsalted butter, melted and cooled to room temperature
- 1 tablespoon poppy seeds
- 1/4 cup honey
- 1 tablespoon lemon juice
- 1 cup (115g) powdered sugar
Instructions
- Preheat the oven to 325°F (165°C). Line a cupcake pan with liners and set aside.
- In a clean, dry bowl, combine the all-purpose flour, cornmeal, and a pinch of salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the egg yolks, whole egg, and sugar on medium speed until the mixture is pale and thick, about 3-4 minutes.
- Add the lemon zest and melted butter to the egg mixture, mixing until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Fold in the poppy seeds gently using a spatula.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- While the cupcakes are baking, prepare the frosting by combining honey, lemon juice, and powdered sugar in a small bowl. Mix until smooth and well combined.
- Allow the cupcakes to cool completely on a wire rack before frosting.
- Once cooled, frost the cupcakes with the lemon honey frosting.
Notes
These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days. For a more intense lemon flavor, add a bit more lemon zest to the batter. Ensure the butter is cooled to room temperature before adding it to the mixture to prevent curdling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 13
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 120