Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter (softened)
– 2 large eggs
– ½ cup buttermilk
– ¼ cup fresh lemon juice
– zest from 2 lemons
– 1 tablespoon poppy seeds
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1 teaspoon vanilla extract
– 1 cup powdered sugar
– 2-3 tablespoons lemon juice
Notes
🍋 Zest lemons before juicing for maximum flavor extraction, incorporating the oils from the peel to enhance the bright citrus notes without bitterness.
🧁 Avoid overmixing the batter after adding flour to keep cupcakes tender and light, preventing a dense texture from excess gluten development.
❄️ Store unfrosted cupcakes in an airtight container at room temp for 2 days or freeze for up to 1 month; frost after thawing for fresh-tasting results.
- Prep Time: 15 minutes
- Cool: 10 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 calories
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg