Description
A super moist, sweet, and delicate lemon poppy seed cupcake. Perfect for celebrating.
Ingredients
Scale
- 1/3 cup (145g) sugar
- 4 egg yolks
- 1 whole egg
- Zest of 1 lemon
- ¼ cup (25g) all purpose flour
- ¼ cup (45g) corn meal
- pinch of salt
- 1 stick (115g) unsalted butter (melt and let come back to room temperature)
- ¼ cup (35g) poppy seeds (plus extra for decoration)
- 2 sticks (230g) butter (room temperature)
- 4 tbsp. powdered sugar
- Juice of half a lemon
- 1 tbsp. honey
Instructions
- Preheat oven to 325F (165C).
- Line a cupcake pan with liners. Set aside.
- In a clean, dry bowl combine flour, cornmeal and salt. Set aside.
- In a stand mixer, using a paddle attachment beat eggs and sugar until pale yellow and fluffy.
- Mix in lemon zest to the batter.
- Using a rubber spatula, fold in flour mixture.
- Once incorporated, add butter and poppy seeds.
- Mix, until everything is well mixed.
- Pour into cupcake liners until ¾ full. Bake for 15 minutes, or until firm. Remove from oven and let cool completely.
- To make the frosting, combine remaining two sticks of butter, powdered sugar, honey and lemon juice in a stand mixer with a whisk attachment and whip until fluffy.
- To assemble, spoon a dollop of frosting onto the cooled cupcake. Sprinkle poppy seeds.
- Devour.
- Prep Time: 20 mins
- Cook Time: 20 mins