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

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

Published September 1, 2011. Last updated December 29, 2018 by Judy Purcell 9 Comments

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You will love these tender, Gluten-Free Lemon Poppy Seed Cupcakes, infused with citrus and flecks of poppy seeds, topped with velvety cream cheese frosting.

 They are perfect for showers, parties, or as a treat with afternoon tea.

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.

These 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.

Source: Recipe adapted from original recipe by Guilty Kitchen

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Lemon Poppy Seed Cupcakes [Lactose-Free]

Tender, citrus infused cakes with flecks of poppy seeds, popular for showers, parties, or as a treat with afternoon tea.
Prep Time15 minutes mins
Cook Time20 minutes mins
Course: Baking, Brunch, Dessert
Cuisine: American
Servings: 12 cupcakes
Author: Judy
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Ingredients

  • Cupcakes:
  • 1/2 cup butter , coconut oil, -or- Meyenberg goat milk butter -- room temperature
  • 1 1/2 cups cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup sugar
  • 2 large eggs
  • 1 large Meyer lemon , or 2 small -- juiced and zested
  • 1 tsp vanilla extract
  • 1/2 cup lactose-free milk+ 1/2 tablespoon lemon juice
  • 1 tablespoon poppy seeds

Vanilla Cream Cheese Frosting

  • 1/2 cup butter , coconut oil, -or- Meyenberg goat milk butter, room temp
  • -- room temperature
  • 8 ounces cream cheese - or - Tofutti® Better Than Cream Cheese , room temperature
  • 1 tbsp vanilla extract
  • 1 1/2 cups powdered sugar
Get Recipe Ingredients

Instructions

  • 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.
  • Add flour and buttermilk to batter in two separate additions, until well mixed. Fold in poppy seeds. Fill cupcake liners 3/4 full, bake for 25-30 minutes, rotating half way through baking time. Remove from oven and cool completely before frosting.

For Frosting:

  • 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

Since lactose intolerance was the concern and not a milk allergy, goat milk or butter is often a fine substitution.
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

 

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Lemon Poppy Seed Cupcakes [Gluten-Free]

Tender, citrus infused cakes with flecks of poppy seeds, popular for showers, parties, or as a treat with afternoon tea.
Prep Time15 minutes mins
Cook Time20 minutes mins
Course: Baking, Breakfast, Brunch, gluten-free
Cuisine: American
Servings: 12 muffins
Author: Judy
Prevent your screen from going dark

Ingredients

Cupcakes:

  • 8 tablespoons butter , softened
  • 1 cup sugar
  • 2 large eggs
  • 3 teaspoons lemon zest (about 2 lemons)
  • 4 tablespoons lemon juice (of those used for zest)
  • 1/2 teaspoon lemon extract
  • 1 1/4 cup almond flour
  • 1/2 cups King Arthur Gluten-Free Flour Mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoons poppy seeds
  • 1/2 cup buttermilk

Vanilla Cream Cheese Frosting

  • 1/2 cup butter , room temperature
  • 8 ounces cream cheese , room temperature
  • 1 tbsp vanilla extract
  • 1 1/2 cups powdered sugar
Get Recipe Ingredients

Instructions

  • Preheat oven to 350°. Cream together butter and sugar. Add the egg, lemon zest, lemon juice, extract, and buttermilk, and mix well.
  • 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.
  • Fill muffin cups 3/4 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.
  • For the Frosting:
  • 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.

Nutrition

Calories: 429kcal | Carbohydrates: 39g | Protein: 5g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 315mg | Potassium: 89mg | Fiber: 1g | Sugar: 33g | Vitamin A: 785IU | Vitamin C: 2.6mg | Calcium: 85mg | Iron: 0.9mg
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

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Filed Under: Baking, Celebrations, Gluten Free, Life, Marriage, Party Foods, Recipes Tagged With: Meyer Lemons, Poppy seed

Comments

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    Rating




  1. Pat says

    May 3, 2019 at 7:41 am

    5 stars
    These worked great for our brunch!

    Reply
  2. Kelsey says

    September 13, 2012 at 9:39 pm

    Oh, yum! I love lemon poppyseed. Will definitely be giving these a try soon 🙂

    Reply
  3. Colline says

    September 7, 2011 at 1:58 pm

    Thank you for giving a lactose-free option.

    Reply
    • Judy says

      September 7, 2011 at 2:33 pm

      Thanks for stopping by and commenting, it was great to visit your blog too!

      Reply
  4. tinkerbelle86 says

    September 2, 2011 at 5:14 am

    these look great!

    Reply
  5. Rufus' Food and Spirits Guide says

    September 1, 2011 at 4:32 pm

    You’re quite the friend. These look great. Love meyer lemons.

    Reply
  6. frugalfeeding says

    September 1, 2011 at 2:59 pm

    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.

    Reply
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