These classic lemon poppyseed cupcakes are so moist and sweet, they don’t need any kind of glaze on top. The poppy seeds add a nice crunch and texture to the cupcakes.
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These classic lemon poppyseed cupcakes are so moist and sweet, they don’t need any kind of glaze on top. The poppy seeds add a nice crunch and texture to the cupcakes.
1 cup butter, softened to room temperature
2 cups granulated sugar
5 eggs
2/3 cup milk
3 1/2 cups cake flour
2 1/2 tbsp lemon zest
2 tsp Clabber Girl Baking Powder
1/3 cup lemon juice
1/2 tsp Clabber Girl Baking Soda
2 1/2 tbsp poppy seeds
1/2 tsp salt
Preheat the oven to 350 F and line 2 muffin tins with cupcake liners. Sift together the flour, Clabber Girl Baking Powder and salt. Cream the butter and sugar well. Add the eggs one at a time and mix until well combined. Add 1/3 cup milk to the flour mixture, then add the creamed mixture. Mix well and add the rest of the milk. Stir in the lemon zest, lemon juice and poppy seeds. Divide the batter evenly between the lined muffin tins. Bake for 22 – 25 minutes or until a toothpick inserted in the center cupcake comes out clean.
1 cup butter, softened to room temperature
2 cups granulated sugar
5 eggs
2/3 cup milk
3 1/2 cups cake flour
2 1/2 tbsp lemon zest
2 tsp Clabber Girl Baking Powder
1/3 cup lemon juice
1/2 tsp Clabber Girl Baking Soda
2 1/2 tbsp poppy seeds
1/2 tsp salt
Preheat the oven to 350 F and line 2 muffin tins with cupcake liners. Sift together the flour, Clabber Girl Baking Powder and salt. Cream the butter and sugar well. Add the eggs one at a time and mix until well combined. Add 1/3 cup milk to the flour mixture, then add the creamed mixture. Mix well and add the rest of the milk. Stir in the lemon zest, lemon juice and poppy seeds. Divide the batter evenly between the lined muffin tins. Bake for 22 – 25 minutes or until a toothpick inserted in the center cupcake comes out clean.