Description
Light and fluffy lemon poppy seed cupcakes bursting with zesty citrus flavor, topped with creamy turquoise buttercream frosting, chocolate shavings, and mini speckled candy eggs. A delightful treat perfect for Easter and spring celebrations!
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup buttermilk
- 1 tablespoon poppy seeds
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- A few drops of turquoise food coloring
For Decoration:
- Mini speckled candy eggs
- Chocolate shavings
Instructions
-
Prepare the Cupcakes
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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Make the Batter
- In a bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, fresh lemon juice, and lemon zest.
- Alternately add dry ingredients and buttermilk, mixing until just combined.
-
Bake
- Divide the batter evenly among cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
-
Make the Buttercream
- Beat softened butter until smooth and creamy.
- Gradually add powdered sugar, mixing until light and fluffy.
- Stir in vanilla extract, lemon juice, and a few drops of turquoise food coloring.
-
Decorate
- Pipe or spread the buttercream onto the cooled cupcakes.
- Garnish with mini speckled candy eggs and chocolate shavings for a festive touch.
-
Serve & Enjoy!
- These cupcakes are perfect for spring gatherings, Easter, or any citrus lover’s delight!
Notes
- Make-Ahead Tip: Store frosted cupcakes in an airtight container in the fridge for up to 3 days.
- Substitutions: If you don’t have buttermilk, use ½ cup milk + ½ teaspoon lemon juice as a substitute.
- Extra Zesty: Add an extra ½ teaspoon of lemon zest for even more citrus flavor.
