Lemon Poppyseed Cupcakes
By Laila ·
You're going to fall in LOVE with this recipe! So fragrant and sweet, with a light 'pop' from the poppy seeds. These cupcakes are sure to delight young and old - easy to make, allergy friendly, and naturally vegan.
Lemon Poppyseed Cupcakes.
You ready for this one??
Let’s go!
Lemon is a rockstar fruit!
I love everything about lemons, from its name (which happens to be my sister’s nickname), to its vibrant sunny yellow color, to its distinct sour taste. And let’s not forget how amazing it smells – fresh, clean, and inviting.
My mom used to make us her classic lemon pound cake every week growing up. To this day, anytime I smell lemon and vanilla together, I think back to the bowl with leftover batter she’d leave for us to lick clean.
Those were the good old days!
This cupcake recipe will become a fav in your home
Like my mother’s pound cake, this recipe is a breeze to make and requires one bowl so virtually no clean up. And as always, they’re allergy friendly – naturally vegan too.
Speaking of which, these Lemon Poppyseed Cupcakes are free from the following:
dairy
egg
peanuts
tree nuts
soy
sesame
animal products
I’ve been digging the mini cupcake size lately – maybe because I don’t feel as bad eating them? It feels easier to justify anyway. Plus they’re so darn cute!
Big or small, I promise you’re going to LOVE these cupcakes! Your kitchen will be filled with that heavenly citrus scent that I wish I could bottle.
Until then, I’ll enjoy zesting and re-zesting if it means a trip down memory lane. :)
Make sure you check out these sweet treats I know you’re gonna love! Fudgy Avocado Brownies. Chocolate Butterscotch Dipped Apples. Strawberry Basil Loaf Cake.
Ways to serve
A simple dusting of sugar is all you need to finish off the look, or you can pipe your fav frosting on top, or serve them as is since this recipe is plenty sweet. Thankfully, the tartness from the lemons in this recipe balances the taste perfectly. See, there’s that balance word again ;)
What’s your favorite childhood recipe/dessert? Let me know in comments! I’d love to recreate them for you if they’re not allergy friendly already!
When you try this recipe, leave me a comment below to let me know what you thought of it. And don’t forget to rate this (and any of my other recipes you try) as this helps Google find me – apparently it sucks at hide-and-seek ;)
Let’s stay social too! You’ll find me posting daily on my stories where I share what I’m making that day (hint: it’s a ton of stuff!!) and I try to do weekly LIVES where I show you how I make one of my many recipes from NDNC :) so be sure you’re following me on Instagram, Facebook, and Pinterest!
Happy baking. xx
Recipe
Lemon Poppyseed Cupcakes
You're going to fall in LOVE with this recipe! So fragrant and sweet, with a light 'pop' from the poppy seeds. These cupcakes are sure to delight young and old - easy to make, allergy friendly, and naturally vegan.
- Prep
- 10 mins
- Cook
- 30 mins
- Total
- 40 mins
- Serves
- 24 Cupcakes
Ingredients
Instructions
- 1Preheat oven to 350F. Line muffin tin and set aside.
- 2In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and whisk well with dry ingredients.
- 3Then, in a bowl or a large measuring cup, briefly mix together lemon zest, lemon juice, milk, and oil, then add to the dry ingredients and using a spatula, mix until combined.
- 4Add the poppy seeds and give it a few more strokes to incorporate into batter.
- 5Divide batter evenly into liners, give the pan a couple of light taps then place in the oven to bake for 30 minutes.
- 6Remove and allow to cool before enjoying. Dust lightly with icing sugar or add your frosting - if desired.
Notes
If you want to make cute mini cupcakes, this recipe will yield a TON!! Cut all ingredient amounts by half. Because oven temps vary, check doneness at 25 minutes, mine came out perfect at 30 minutes. You're looking for a nice golden color on top of the cupcakes, and of course that it's fully cooked through - you test that by inserting a toothpick or knife in the middle and if it comes out clean, it's done. This recipe yields 24-26 cupcakes, depending on how much you fill each cavity. I suggest you fill liners to about 2/3 of the way.