THEEPICUREANMOUSE.COM

Lemon Poppyseed Cupcakes

THEEPICUREANMOUSE.COM

These lemon poppyseed cupcakes are soft, tender and full of delicious lemon flavor with lots of poppyseeds. Each cupcake has a swirl of homemade tangy cream cheese frosting on top.

THEEPICUREANMOUSE.COM

STEP 1:  Inside a bowl of a stand mixer, beat butter, lemon zest, sugar and oil.  Whip for 2 minutes.  

THEEPICUREANMOUSE.COM

STEP 2:  Add the eggs one at a time. Then, add vanilla extract and lemon juice. Beat for 2-3 minutes until the mixture is fluffy.

THEEPICUREANMOUSE.COM

STEP 3:  Add the dry ingredients and buttermilk. Alternate between these two, starting and ending with the flour mixture. Mix just until combined.

THEEPICUREANMOUSE.COM

STEP 4:  Using a small ice cream scoop, scoop the batter into the cupcake liners, about ⅔ of the way full.  Bake the cupcakes at 325° for 16-18 minutes.

THEEPICUREANMOUSE.COM

STEP 5:  Place piping tip inside the piping bag. I use Ateco tip 844 but you can use any star tip. Pipe a swirl of frosting on top of each cupcake. Garnish with a small wedge of lemon.

THEEPICUREANMOUSE.COM

CLICK THE BUTTON BELOW FOR THE RECIPE