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.
Servings: 12 muffins
Calories: 429kcal
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
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