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Lemon Poppyseed Cupcakes

USE_Lemon-Poppyseed_Cupcakes-1-1-p7vaix3mvee055wtpeb55rqxxklh5wn31zgy03ql8w

Cook Time: 25 Minutes

Total Time: 45 Minutes

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USE_Lemon-Poppyseed_Cupcakes-1-1-p7vaix3mvee055wtpeb55rqxxklh5wn31zgy03ql8w

Ingredients

  • 3 ½ C. cake flour
  • 2 tsp. Clabber Girl® Baking Powder
  • ½ tsp. Clabber Girl® Baking Soda
  • ½ tsp. salt
  • 1 C. butter, softened to room temperature
  • 2 C. granulated sugar
  • 5 eggs
  • ⅔ C. milk
  • 2 ½ Tbsp. lemon zest
  • ⅓ C. lemon juice
  • 2 ½ Tbsp. Spice Islands® Poppy Seeds
  • Fresh Lemon Frosting, optional

Directions

  1. Preheat the oven to 350°F and line 2 muffin tins with cupcake liners.
  2. Sift together the flour, baking powder, baking soda, and salt.
  3. Cream the butter and sugar well. Add the eggs one at a time and mix until well combined.
  4. Add ⅓ cup milk to the flour mixture, then add the creamed mixture. Mix well and add the rest of the milk.
  5. Stir in the lemon zest, lemon juice and poppy seeds.
  6. Divide the batter evenly between the lined muffin tins. Bake for 22 – 25 minutes or until a toothpick inserted in the center cupcake comes out clean. Frost with Fresh Lemon Frosting, if desired.

Lemon Poppyseed Cupcakes

USE_Lemon-Poppyseed_Cupcakes-1-1-p7vaix3mvee055wtpeb55rqxxklh5wn31zgy03ql8w

Cook Time: 25 Minutes

Total Time: 45 Minutes

Ingredients

  • 3 ½ C. cake flour
  • 2 tsp. Clabber Girl® Baking Powder
  • ½ tsp. Clabber Girl® Baking Soda
  • ½ tsp. salt
  • 1 C. butter, softened to room temperature
  • 2 C. granulated sugar
  • 5 eggs
  • ⅔ C. milk
  • 2 ½ Tbsp. lemon zest
  • ⅓ C. lemon juice
  • 2 ½ Tbsp. Spice Islands® Poppy Seeds
  • Fresh Lemon Frosting, optional

Directions

  1. Preheat the oven to 350°F and line 2 muffin tins with cupcake liners.
  2. Sift together the flour, baking powder, baking soda, and salt.
  3. Cream the butter and sugar well. Add the eggs one at a time and mix until well combined.
  4. Add ⅓ cup milk to the flour mixture, then add the creamed mixture. Mix well and add the rest of the milk.
  5. Stir in the lemon zest, lemon juice and poppy seeds.
  6. Divide the batter evenly between the lined muffin tins. Bake for 22 – 25 minutes or until a toothpick inserted in the center cupcake comes out clean. Frost with Fresh Lemon Frosting, if desired.

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