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Lemon Poppy Seed Cupcakes with Lavender Frosting

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Lemon Poppy Seed Cupcakes with Lavender Frosting are a delightful fusion of zesty lemon and floral lavender that create an unforgettable dessert experience. Each fluffy cupcake is bursting with flavor, making them perfect for brunches, parties, or cozy nights in. With a simple recipe that guarantees restaurant-quality results, you’ll impress friends and family alike. Indulge in these charming treats and elevate your baking game!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 2 tbsp poppy seeds
  • 1 cup granulated sugar
  • Zest of 1 large lemon
  • ½ cup freshly squeezed lemon juice (about 2 lemons)
  • ½ cup unsalted butter (softened)
  • 3 large eggs (room temperature)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tsp culinary-grade lavender extract
  • 2 cups powdered sugar
  • ¼ cup whole milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and line muffin tins with cupcake liners.
  2. In a bowl, whisk together flour, poppy seeds, baking powder, and salt.
  3. In another bowl, beat softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice until smooth.
  5. Gradually add dry ingredients to wet ingredients alternately with milk, mixing gently until combined.
  6. Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean. Let cool on wire racks.
  7. For the frosting, beat softened butter until creamy; gradually add powdered sugar, then mix in milk and lavender extract until fluffy.

Nutrition

Keywords: Swap lemon juice for orange zest for a citrus twist. Experiment with different frostings like cream cheese for added variety. Store cupcakes in an airtight container at room temperature for up to three days.

Find it online: https://recipenosh.com/irresistible-lemon-poppy-seed-cupcakes-with-lavender-frosting/