Ingredients
For the cupcakes:
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tbsp poppy seeds
• 1 egg
• ½ cup buttermilk (or ½ cup milk + ½ tbsp vinegar)
• ¼ cup melted butter or coconut oil
• Zest of 1 large lemon
• 2 tbsp fresh lemon juice
For the lemon frosting:
• ½ cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest
• ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- In another bowl, beat egg, then mix in buttermilk, melted butter, lemon zest, lemon juice, and vanilla.
- Pour wet ingredients into dry and stir until just combined.
- Divide batter evenly among liners (about ⅔ full).
- Bake 18–22 minutes, until a toothpick comes out clean. Cool completely on a wire rack.
Make the frosting:
7. Beat butter until creamy. Gradually add powdered sugar, lemon juice, zest, and vanilla. Whip until light and fluffy (add more juice for thinner consistency).
8. Pipe or spread frosting onto cooled cupcakes.
9. Optional: Sprinkle with extra poppy seeds or lemon zest for flair!
✨ Perfect for spring brunches, baby showers, or anytime you need a cheerful treat!
💡 Storage: Keep in an airtight container at room temp for 2 days or refrigerate up to 5 days.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 45 mins , Servings : 12 cupcakes , Calories : 190 , Net Carbs: 26g , Fats: 8g , Protein: 2g