Lemon Poppy Seed Cupcakes
with Raspberry Buttercream Frosting
Do you love all things lemon? If so you're going to go crazy for these cupcakes. If you answered no I'm not sure what's wrong with you.. Lemon is the best. These cupcakes are bursting with citrus flavor. Nothing compliments this more than a fresh raspberry frosting. No food coloring needed ;)
First up you're going to whisk the dry ingredients together in a medium bowl and set aside. In a large bowl you will whisk together the sour cream, water, lemon juice, egg, vegetable oil, vanilla extract, and lemon zest.
Fold the dry ingredients into the wet ingredients with a rubber spatula until combined.
Fill the cupcake liners 3/4 full then bake for about 20-23 minutes. You can gently press down on the cupcake top and if it bounces back they are ready, as well you can stick a toothpick down the center and if it comes out clean you're ready. Allow the cupcakes to cool in the pan for another 5 minutes until cool enough to transfer to a wire rack to continue cooling.
Now I had forgotten to take pictures of this frosting recipe but I will walk you through it! It is a pretty easy recipe. Don't forget to take out your butter so it is softened to room temperature. Once it is, you're going to beat the butter on medium for about 4 minutes until smooth and creamy looking. While the mixer is running on the lowest speed, add the confection sugar cup by cup, cream, vanilla extract, and salt. Add the raspberry jam and beat until creamy for another few minutes. If your frosting is too think or separating when the jam was added in, add more confection sugar and salt. The salt will help offset the added sweetness. If it is too thick, add more cream. Frost the cupcakes however you like but WAIT until the cupcake has cooled completely before doing so. I know it is very exciting but you don't want your icing to melt right off of it.
Lemon Poppy Seed Cupcake Recipe:
Ingredients:
1 ¼ cup all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp salt
1 ½ tbsp poppy seeds
½ cup sour cream, room temp
¼ cup water
¼ cup lemon juice (about 2 small lemons)
1 large egg, room temp
1/4 cup vegetable oil
1 tsp vanilla extract
1 tbsp fresh lemon zest
Instructions:
1. Preheat oven to 350°F. Prep the muffin pan by placing cupcakes liners in each spot.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, and poppy seeds together. Set aside.
3. In a large bowl, whisk together the sour cream, water, lemon juice, egg, vegetable oil, vanilla extract, and lemon zest.
4. Fold the dry ingredients into the wet ingredients with a rubber spatula. Mix until just combined.
5. Fill the cupcake liners ¾ full and bake for about 20-23 minutes. If you touch the top of the cupcake it should bounce back. You can also check doneness by sticking a toothpick down the center and if it comes out clean your cupcakes are ready to be taken out.
6. Allow the cupcakes to cool for 5 minutes before moving them to the cooling rack to finish cooling. Wait until cupcakes are fully cooled before you ice the cup cakes.
Raspberry Buttercream Frosting Recipe:
Ingredients:
¾ cup unsalted butter, softened to room temp
3 cups confection sugar
2 tbsp heavy cream
1 tsp pure vanilla extract
¼ tsp salt, to taste
3/4 cup thick raspberry jam or preserves
Instructions:
1. Beat the softened butter on medium for 3-4 minutes until completely smooth and creamy. 2. On the lowest speed, add the confection sugar, cream, vanilla extract, and salt. Once the confection sugar has been mixed in, increase to high and beat for a minute.
3. Add the raspberry jam and beat until thick and creamy for another few minutes. Add more confection sugar if frosting is too thin/separating from the jam being added. Add more salt to offset the added sweetness.
4. You're done! Frost the cooled cupcakes however you like, just make sure the cupcakes have cooled completely before doing so.
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