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lemon-poppy-seed-cupcakes-recipe

Lemon Poppy Seed Cupcakes

Gluten-free lemon poppy seed cupcakes that are light, fluffy, and delicious.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 200 kcal

Ingredients 

Cupcake Batter

  • 1.5 cups Gluten-free flour
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.25 teaspoon Salt
  • 2 tablespoon Poppy seeds
  • 0.5 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 2 tablespoon Lemon zest
  • 0.5 cup Lemon juice
  • 0.5 cup Buttermilk

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
  3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
  4. Mix in the lemon juice and buttermilk until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 50mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Keywords

Cupcakes, Gluten-Free, Lemon
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