Lemon Poppy Seed Cupcakes by The Sweet Occasion
Easy and tangy Lemon Poppy Seed Cupcakes with creamy lemon frosting in under an hour. Perfectly moist and a delightful treat!
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Cooking tools:
- Stand mixer
- Hand mixer
- Sifter
- Muffin tin
- Offset spatula
- Piping bag
- Cooling rack
- Kitchen scale
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Toothpick
- Cupcake liner
- Airtight container
- Plastic wrap
Ingredients
- 210 grams Cake Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 210 grams Granulated White Sugar
- 113 grams Butter, Unsalted
- 1 Tbsp Lemon Zest
- 1 whole Egg
- 2 whole Egg Whites
- 1 1/2 tsp Vanilla Extract
- 60 grams Lemon Juice
- 120 grams Sour Cream
- 2 Tbsp Poppy Seeds
- 170 grams Butter, Unsalted
- 112 grams Cream Cheese, Full Fat
- 450 grams Powdered Sugar
- 2 tsp Lemon Zest
- 1 Tbsp Heavy Whipping Cream
- 1 Tbsp Poppy Seeds
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