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.
Servings: 12 cupcakes
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
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.