Lemon Cupcakes Easy Recipe

Hello, it's Dana from ‪@TheQueenOfBaking‬
Today I'm going to make Lemon cupcakes with poppy seeds.
Easy recipe and fast
INGREDIENTS:
LEMON POPPY SEED CUPCAKES
200 g all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 tablespoon poppy seeds
85 g oil
210 g granulated sugar
1 zest of a lemon
3 large eggs at room temperature
150 g sour cream at room temperature
1 ½ teaspoon vanilla extract
1 tablespoon lemon juice
LEMON BUTTERCREAM
200 g butter at room temperature
½ zest of lemon zest
330 g powdered sugar
2 teaspoons vanilla extract
1 tablespoon lemon juice
Poppy seeds for decoration
3 lemon slices cut into quarters
LEMON POPPY SEED CUPCAKES
Preheat the oven to 160ºC/ 320ºF conventional oven and line the cupcake tray with 12 cupcake liners in total.
Sift together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds.
In a mixing bowl, or using a hand mixer, add the oil, sugar and lemon zest and mix it on medium/high speed for 1 minute.
Add the eggs one at a time into the mixture and mix on low until combined.
Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
Add the sour cream, lemon juice, and vanilla extract and mix until just combined, make sure not to overmix the cake batter.
Using a spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
Divide the cupcake batter into the 12 cupcake liners and bake them for 20-25 minutes or until a cake tester comes out clean.
Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tray and let them cool down completely.
LEMON BUTTERCREAM
Mix the butter and lemon zest in a stand mixer or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
Sift the powdered sugar. Add vanilla extract and lemon juice. Whippe until fully incorporated.
Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.
Add the buttercream to a piping bag with a star piping tip. I used 2D wilton
Cut 3 lemon slices and then cut them in quarters. Sprinkle cupcakes with poppy seeds and place a lemon quarter.

[@TheQueenOfBaking]

Thank you everyone for watching!
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INGREDIENTS
200 g all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 tablespoon poppy seeds
85 g oil
210 g granulated sugar
1 zest of a lemon
3 large eggs at room temperature
150 g full-fat sour cream at room temperature
1 ½ teaspoon vanilla extract
1 tablespoon lemon juice
LEMON BUTTERCREAM
200 g butter at room temperature
½ zest of a lemon zest
330 g powdered sugar
2 teaspoons vanilla extract
1 tablespoon lemon juice
Poppy seeds for decoration
3 lemon slices cut into quarters
LEMON POPPY SEED CUPCAKES
Preheat the oven to 160ºC/ 320ºF conventional oven and line the cupcake tray with 12 cupcake liners in total.
Sift together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds.
In a mixing bowl, or using a hand mixer, add the oil, sugar and lemon zest and mix it on medium/high speed for 1 minute.
Add the eggs one at a time into the mixture and mix on low until combined.
Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
Add the sour cream, lemon juice, and vanilla extract and mix until just combined, make sure not to overmix the cake batter.
Using a spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
Divide the cupcake batter into the 12 cupcake liners and bake them for 20-25 minutes or until a cake tester comes out clean.
Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tray and let them cool down completely.
LEMON BUTTERCREAM
Mix the butter and lemon zest in a stand mixer or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
Sift the powdered sugar. Add vanilla extract and lemon juice. Whippe until fully incorporated.
Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.
Add the buttercream to a piping bag with a star piping tip. I used 2D wilton
Cut 3 lemon slices and then cut them in quarters. Sprinkle cupcakes with poppy seeds and place a lemon quarter.

[@dupreettelegauker6566]

Looks AMAZING!! have to try!! It's summer time!! Its LEMON timmeee!!

[@TheQueenOfBaking]

Thank you!! 🥰