Lemon – Poppy Seed Cupcakes

These cupcakes are like a ray of sunshine on a cloudy grey day! not that we are having any less sunshine… haha… But they were still perfect on that one rainy day we had this month! 
This is a lemon-poppy seed cupcake with a lemon cream cheese frosting

Ingredients:
Lemon Syrup:

  • Sugar – 50gm 
  • Water – 50ml 
  • Lemon juice – 2 teaspoons
  • Zest – 1 lemon

Lemon-Poppy Seed Cupcakes: (makes about 9 standard cupcakes)

  • Flour – 120gm
  • Sugar – 100gm
  • Butter – 100gm
  • Lemon juice – 2 teaspoons
  • Lemon extract – 1 teaspoon 
  • Lemon Zest – 1/2 teaspoon
  • Baking Powder – 1 teaspoon 
  • Milk – 100ml 
  • Black Poppy Seeds – 1 teaspoon 

Lemon Cream Cheese Frosting:

  • Butter – 50gm 
  • Cream Cheese – 80gm 
  • Icing sugar – 250gm 
  • Lemon extract – 1teaspoon 

Method: 
Lemon-Poppy Seed Cupcakes:

  • Preheat the oven to 180 degrees celsius, Line the muffin tin with cupcake liners. 
  • In a large bowl, cream the butter and sugar until light, pale and fluffy. Add and beat one egg at time. 
  • Add the lemon juice, lemon extract and lemon zest for the lemony lemon flavour. 
  • Sift the flour and baking powder, mixing alternating with the milk. 
  • Once thoroughly mixed, fold in the poppy seeds into the batter, 
  • Fill the cupcake liners to 2/3rd with the batter. 
  • Bake for 15-20 minutes, check from 18 minutes to see if completely baked.
  • While its baking, in a heavy bottomed pan add the sugar, lemon zest, lemon juice and water and bring it to boil. This is the lemon syrup. 
  • Once baked, brush the cupcakes with lemon syrup and let it cool. It gives the cupcakes more lemony flavour and keeps it super moist. 

Lemon Cream Cheese Frosting:

  • In a large bowl, cream the butter until pale and fluffy. 
  • Add the cream cheese and beat for a couple of minutes. 
  • Add the icing sugar in batches and whisk. Add the lemon extract and mix it. 

Frost the cupcakes and garnish it with some poppy seeds on the frosting!

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