Lemon Poppy Seed Cupcakes

By Jennifer

12 Person

70 Minutes

0 Calories

I’m a sucker for fruit in the summer. These Lemon Poppy Seed Cupcakes are delicious by themselves, but with this strawberry frosting (naturally colored and flavored) this cupcake is simply heavenly. Stunned by the bright pink frosting that’s naturally colored? Find out my secret!

Ingredients

Fresh Berries for decoration

Strawberry Frosting

1 tbsp. milk if needed
1 tsp. vanilla extract
3-4 cups powdered sugar
1.2 oz. freeze dried strawberries finely crushed in bender and sifted
1 cup butter softened

Lemon Poppy Seed Cake

2 tbsp. Poppy Seeds
1 cup sour cream or plain yogurt
1/2 cup milk
1/3 cup oil
eggs
1-2 tbsp. large lemons zest
1 box white cake mix

Method

01

Preheat oven to 350 degrees and line pans with cupcakes liners. Sift cake mix into a small bowl and set aside.
02

In a large bowl, combine lemon zest, eggs, oil, milk, and sour cream until smooth. Add cake mix and stir until smooth.
03

Add in poppy seeds and stir again. (NOTE: You can replace milk for fresh lemon juice, but it will affect how the cupcakes rise)
04

Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean. Let cool.
05

Strawberry Frosting: Beat butter for 2 minutes. Add in crushed freeze-dried strawberries and slowly add in powdered sugar until you reach your desired consistency. Add in vanilla extract. If it becomes too thick, add milk to thin out!
06

Pipe onto cooled cupcakes and top with a fresh strawberry!

Related Tags

Dessert Recipes

Cupcake Recipes

Cake Recipes

Lemon Poppy Seed Cupcakes

4.4

( By Jennifer )

01 Information

Grade medium
Serving 12 servings
Prep Time 45 Mins
Cook Time 25 Mins
Total Time 70 Mins

02 Ingredients

Fresh Berries for decoration

Strawberry Frosting

1 tbsp. milk if needed

1 tsp. vanilla extract

3-4 cups powdered sugar

1.2 oz. freeze dried strawberries finely crushed in bender and sifted

1 cup butter softened

Lemon Poppy Seed Cake

2 tbsp. Poppy Seeds

1 cup sour cream or plain yogurt

1/2 cup milk

1/3 cup oil

eggs

1-2 tbsp. large lemons zest

1 box white cake mix

03 Method

Step 1

Preheat oven to 350 degrees and line pans with cupcakes liners. Sift cake mix into a small bowl and set aside.

Step 2

In a large bowl, combine lemon zest, eggs, oil, milk, and sour cream until smooth. Add cake mix and stir until smooth.

Step 3

Add in poppy seeds and stir again. (NOTE: You can replace milk for fresh lemon juice, but it will affect how the cupcakes rise)

Step 4

Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean. Let cool.

Step 5

Strawberry Frosting: Beat butter for 2 minutes. Add in crushed freeze-dried strawberries and slowly add in powdered sugar until you reach your desired consistency. Add in vanilla extract. If it becomes too thick, add milk to thin out!

Step 6

Pipe onto cooled cupcakes and top with a fresh strawberry!

04 Author