Lemon Poppy Seed Cupcakes 2-Ways: Gluten-Free & Lactose-Free

While planning the menu for the bridal shower I was hosting, I used a couple of different recipes to accommodate those gluten-free and lactose intolerant guests. (I am reluctant to describe guests by their food sensitivities, but using their names on-line is even less appealing.)  Lemon Poppy Seed Cupcakes with Cream Cheese Frosting anchored the dessert table at the request of the Bride-to-Be.  I was thrilled to see Meyer lemons already available in stores and picked up the first of the season.

Although, I had a companion gluten-free cupcake in this same flavor for my daughter (recipe below), it seemed too confusing to try to do both for the event, so the cupcakes shared the dessert table with Cheesecake Strawberries with Chocolate Accents (also a crowd-pleaser).  The Lemon Poppy Seed Cupcakes were lactose-free, the Cheesecake Strawberries were gluten-free, and so there were safe dessert choices for everyone.

You will love these tender, citrus infused cakes with flecks of poppy seeds, topped with velvety cream cheese frosting. They are perfect for showers, parties, or as a treat with afternoon tea.

Source: Recipe adapted from original recipe by Guilty Kitchen

Lemon Poppy Seed Cupcakes [Lactose-Free]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch, Baking, Dessert
Serves / Yields: 12 cupcakes
Ingredients
  • Cupcakes:
  • ½ cup butter, coconut oil, -or- Meyenberg goat milk butter -- room temperature
  • 1½ cups cake flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • 1 cup sugar
  • 2 large eggs
  • 1 large Meyer lemon, or 2 small -- juiced and zested
  • 1 tsp vanilla extract
  • ½ cup buttermilk -or- lactose-free milk + ½ tablespoon lemon juice
  • 1 tablespoon poppy seeds
Vanilla Cream Cheese Frosting
  • ½ cup butter, coconut oil, -or- Meyenberg goat milk butter
  • -- room temperature
  • 8 ounces cream cheese - or - Tofutti® Better Than Cream Cheese
  • -- room temperature
  • 1 tbsp vanilla extract
  • 1½ cups powdered sugar
Instructions
  1. Preheat oven to 350°F. Line cupcake tins with paper liners. Sift flour, baking powder, baking soda and salt into a small bowl. In bowl of a stand mixer, beat butter and sugar until fluffy, about five minutes. Incorporate eggs one at a time until well blended. Mix in the zest, lemon juice and vanilla.
  2. Add flour and buttermilk to batter in two separate additions, until well mixed. Fold in poppy seeds. Fill cupcake liners ¾ full, bake for 25-30 minutes, rotating half way through baking time. Remove from oven and cool completely before frosting.
For Frosting:
  1. Beat butter and cream cheese together until fluffy. Add-in the vanilla and stir to combine. Mix-in powdered sugar on low speed until incorporated. Pipe onto cupcakes and serve immediately.
Notes & Suggestions
Since lactose intolerance was the concern and not a milk allergy, goat milk or butter is often a fine substitution.

Source: Recipe adapted from Gluten Free Gobsmacked

 

Lemon Poppy Seed Cupcakes [Gluten-Free]
 
Prep time
Cook time
Total time
 
Tender, citrus infused cakes with flecks of poppy seeds, popular for showers, parties, or as a treat with afternoon tea.
Author:
Recipe type: Breakfast, Brunch, Baking, Gluten-Free
Serves / Yields: 12 muffins
Ingredients
Cupcakes:
  • 8 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 teaspoons lemon zest -- 2 lemons
  • 4 tablespoons lemon juice -- 2 lemons (of those used for zest)
  • ½ teaspoon lemon extract
  • 1¼ cup almond flour
  • ½ cups King Arthur Gluten-Free Flour Mix
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoons poppy seeds
  • ½ cup buttermilk
Vanilla Cream Cheese Frosting
  • ½ cup butter -- room temperature
  • 8 ounces cream cheese -- room temperature
  • 1 tbsp vanilla extract
  • 1½ cups powdered sugar
Instructions
  1. Preheat oven to 350°. Cream together butter and sugar. Add the egg, lemon zest, lemon juice, extract, and buttermilk, and mix well.
  2. In a separate bowl, whisk together flours, baking powder, salt, and almond flour until combined. Add the dry ingredients to creamed mixture and stir just until moistened. Gently fold-in poppy seeds.
  3. Fill muffin cups ¾ full and bake for 18-20 minutes until lightly golden. A toothpick inserted in the muffin should come out clean. Once removed from the oven, allow to cool in pan for 5 minutes. Remove from pan and cool on wire racks. Cool completely before frosting.
  4. For the Frosting:
  5. Beat butter and cream cheese together until fluffy. Add-in the vanilla and stir to combine. Mix-in powdered sugar on low speed until incorporated. Pipe onto cupcakes and serve immediately.

Shared on the following Blog Hops:

Mom Trends Friday Food
EKat’s Kitchen Friday Potluck
SS & GF Slightly Indulgent Tuesday

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Comments

  1. says

    These look great! I blogged lemon and poppy seed cupcakes a while ago. They work so well, really light and delicious. You’re look a bit nicer though as you know how to decorate… I do not.

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