Lemon Poppy Seed Cupcakes
Prep time
Cook time
Total time
From Andie Mitchell's cookbook: Eating in the Middle.
Recipe type: dessert
Cuisine: American
Serves: 12 cupcakes
  • For the cupcakes:
  • 1½ cups all-purpose flour
  • 1¾ tsp baking powder
  • 1 tsp salt
  • 10 Tbsp unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • ½ cup sour cream
  • ¼ cup fresh lemon juice
  • 2 Tbsp grated lemon zest (about 1 lemon)
  • 1 tsp pure vanilla extract
  • 2 Tbsp poppy seeds
  • For the frosting:
  • 6 oz cream cheese, at room temperature
  • 4 Tbsp unsalted butter
  • 2 vanilla beans
  • 1½ cups confectioners' (powdered) sugar
  • 1 Tbsp whole milk
  1. Preheat the oven to 350. Line a cupcake tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until fluffy, about 3 min. Add the eggs and beat until incorporated. Add the sour cream, lemon juice, lemon zest, vanilla and poppy seeds.
  4. With the mixer on low, gradually add the flour mixture, beating until just combined. Be careful not to vermin. The batter will be thick. Spoon it evenly into the prepared tin.
  5. Bake until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached, 16-20 minutes. Let the cupcakes cool for 2 min in the cupcake tin, then carefully turn them out of the tin and let cool completely on a wire rack before frosting.
  6. To make the frosting - put the cream cheese and butter in the bowl of a stand mixer fitted with the whisk attachment. Using a paring knife, halve the vanilla beans lengthwise and scrape the seeds into the bowl. Beat on medium speed until the cream cheese and butter are combined and creamy and the vanilla beans are mixed throughout. Gradually add the powdered sugar, 1 cup at a time, and beat on medium-high speed until incorporated. Scrape down side of the bowl, increase the mixer speed to high, and beat until completely smooth, about 2 minutes. Add the milk and beat for 1 min more.
  7. Frost the cupcakes when completely cool.
Recipe by Eating Made Easy at https://eating-made-easy.com/lemon-cupcakes/