I absolutely love the fresh taste of lemon, especially during spring and summer. Something I love to have during warmer days is freshly made lemonade. Some people find this very sour and don’t like it one bit. A way to incorporate lemon into something, is by using it while baking. 🍋 I tried to make these lemon poppy seed cupcakes and I am sold. That’s why I am sharing the recipe I used for them on here as well. Let’s get baking!
What you’ll need | 160 grams of all purpose flour, 180 grams of butter, 180 ml of milk, 120 grams of sugar (combined with agave syrup), 5 teaspoons of poppy seeds, 2 large eggs, 2 table spoons of lemon juice, 1,5 teaspoons of baking powder, 1 table spoon of lemon zest and a pinch of salt (recipe inspired by Lemon Tree Dwelling).
How to | Like I always do, first start by measuring everything out so you can start right away. After finishing measuring all the ingredients, it’s time to mix all the dry ingredients together. So mix the flour, baking powder, salt, and poppy seeds in a bowl. In another bowl, beat the ‘wet’ ingredients (butter, granulated sugar, agave syrup to your liking and lemon zest) until the mixture is light and fluffy.
Then it’s time to add the two eggs to your ‘wet’ mixture, one by one. Beat the eggs in really well, until you it’s completely smooth. Now you have two mixtures which you have to combine. Add the ‘dry’ mixture to the ‘wet’ mixture but not all at once. To make sure you don’t get any lumps in the mixture, add a bit of the flour, mix it in and add more of the flour mixture. While adding in the flour mixture, also add the milk and lemon juice. In the end you’ll have a smooth mixture (and you can already smell the lemon).
Have you already lined your baking tin with cupcakes cases? If not, it’s time to do that now because you can add the mixture to the cupcake cases. Fill the cases with about 3/4 of the mixture so they are able to grow in the oven. Mine turned out pretty small and cute but that’s because I used four bigger cupcakes cases so these needed more mixture to fill them. Anyways, leave them in your preheated oven (set at 200 °C) until golden brown. Mine were golden brown after 25 – 30 minutes so I would suggest keeping an eye on them.
After I got the cupcakes out of the oven, I first let them cool down before starting the decoration process. For this I used a simple white icing (which you can make with powdered sugar and water or milk), of course some poppy seeds and these cute flowers made from sugar. And… T A D A! The lemon poppy seed cupcakes are finished! Mine turned out really soft, dense and super tasty. I can’t wait to make them again. Have you ever tried lemon poppy seed cupcakes? Are you going to try this recipe?