Lemon Poppy Seed Cupcakes | Easy Spring Dessert Idea

Lemon poppy seeds are a delightful dessert that combines the potent, fresh taste of lemon with the subtle, nutty taste of poppy seeds.

Lemon poppy seed cake

This simple cupcake cupcake recipe for lemon poppies is perfect for Easter, spring and summer meetings or at any time if you long for some light and citrus. This dessert is loved because of its bright, Most of the Make, which complements Poppy Seed’s slight crispiness and smaring. I made this recipe easier with monk fruits
Sweet fabric and exchange the largest part of the butter for apple sauce and buttermilk. The texture came out perfectly. More of my favorite spring desserts are this carrot cake with cream cheese sugar effusion, Easter egg balls and yoghurt cups with lemon cheese cake.

Lemon poppy seed cupcake ingredients

• Cake gives these cupcakes a lighter, delicate crumb.
• Poppy seeds Add a subtle nutty taste to the cupcakes.
• baking powder Make sure that the cupcakes rise and have an airy texture.
• Kosher salt Compared the sweetness and brings out the aromas of the other ingredients.
• Sweetener: I used Monkfrucht to reduce the sugar and carbohydrates in these cupcakes.
• Lemons: Lemon peel 1 and ½ lemons. Then cut them into half and juice 3 of the halves.
• Butter: This healthy cupcake cupcake recipe for lemon poppies only uses 3 tablespoons of butter.
• Eggs: Use 1 large egg and 2 large protein.
• Unsweetened apple sauce Replaces butter and oil to reduce calories in these cupcakes.
• Low -fat buttermilk Make these cupcakes moist and reacts with the baking powder to increase the dough.
• Vanilla extract Complements the lemon and poppy seeds and adds a subtle sweetness.
• Lemon poppy seed glaze: Sugar powder, fresh lemon juice, water, poppy seeds

How to make lemon poppy seed cupcakes

1. Dry ingredients: Combine flour, poppy seeds, baking powder and salt in a large bowl.
2. Sugar and butter: Place the sugar and lemon peel in a large bowl and mix it with your hands to release the oil of the shell. Add the butter and hit medium speed with a stand or a hand mixer until you are light and fluffy.
3. Wet ingredients: Add the egg and protein individually and hit it until you are together. Pour in buttermilk, apple sauce, lemon juice and vanilla and mix until they are incorporated. Stir the wet ingredients into the flour mixture until they are just mixed.
4. Bake: Pour the dough into a muffin form filled with Cupcake liners. Bake for 22 to 25 minutes at 325 ° F until a built -in toothpick comes out clean. Let the cupcakes cool down for 5 minutes and then put it in the rust to cool completely.
5. Cupcake glaze: Stir the sugar powder and 1 tablespoon of lemon juice. You want the glaze to be thick and yet pourable so that it spreads to the cupcakes. Add more juice or water if necessary.
6. Glide the cupcakes: Place the rust with the cupcakes on a baking sheet to catch the dripping glaze. Spoon the glaze on the cupcakes and distribute it with the back of the spoon. Sprinkle the cupcakes with a few poppy seeds and let the glaze soak for 5 to 10 minutes.

Variations

• Flour: Replace 1 ¾ cups of all -purpose flour and ¼ cup of corn thickness with cake flour.
• Sugar: Replace the monk fruit with granulated sugar.
• Buttermilk: If you don’t have buttermilk, make your own. Add 1 ½ teaspoon of lemon juice or vinegar into half a cup. Then fill it up with 2% milk.
• Citrus: Exchange lemon juice and are orange.
• Lemon poppy cake: If you prefer to make a cake, pour the dough into a 9-inch cake pan and bake it 35 to 45 minutes. Inquire with a toothpick to determine when it is finished.

storage

Store these damp lemon poppies -seed -seed cupcakes at room temperature for 3 days and then for the rest of the week in the fridge. You can also freeze them for 3 months. Place them on the counter to bring them to the room temperature or to microwaves from frozen.

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