How To Make Lemon & Poppyseed Cupcakes
Delicious and tangy lemon cupcakes with a poppyseed crunch.
Serves:
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1/4 cup milk
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tbsp poppyseeds
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg
Instructions
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Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, whisk together butter, milk, lemon juice, lemon zest, and egg.
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Gradually add the wet ingredients to the dry ingredients and mix until well combined.
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Fold in the poppyseeds.
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Fill each cupcake liner about 3/4 full with the batter.
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Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool completely before frosting.
Nutrition
- Calories : 240kcal
- Total Fat : 9g
- Saturated Fat : 5g
- Cholesterol : 56mg
- Sodium : 288mg
- Total Carbohydrates : 36g
- Dietary Fiber : 1g
- Sugar : 18g
- Protein : 4g
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