POPPY SEED CUPCAKES RECIPES

Name: Lemon-Poppyseed Cupcakes
Prep time: 35 min
Ingredients: ½ cup butter; 2 eggs; 1u2009¾ cups all-purpose flour; 2 teaspoons poppy seeds; 1u2009½ teaspoons baking powder; ½ teaspoon salt; 1 cup sugar; 1u2009½ teaspoons lemon extract; ½ teaspoon vanilla; ? cup milk; 2 teaspoons finely shredded lemon peel; 3 tablespoons lemon juice; 1 recipe Lemon Glaze; Lemon peel twists (optional)

LEMON-POPPYSEED CUPCAKES | BETTER HOMES & GARDENS

Lemon-Poppyseed Cupcakes | Better Homes & Gardens image

Try these Lemon-Poppyseed Cupcakes for their refreshing citrus flavor and, of course, for the sweet lemon glaze icing. A cupcake recipe this light and airy is made for tea parties, baby showers, or any spring or summer get-together.

Provided by Better Homes & Gardens

Prep Time 35 minutes

Number Of Ingredients 14

Ingredients

½ cup butter
2 eggs
1?¾ cups all-purpose flour
2 teaspoons poppy seeds
1?½ teaspoons baking powder
½ teaspoon salt
1 cup sugar
1?½ teaspoons lemon extract
½ teaspoon vanilla
? cup milk
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
1 recipe Lemon Glaze
Lemon peel twists (optional)

Steps:

Nutrition Facts : Calories 66 calories, CarbohydrateContent 11 g, CholesterolContent 14 mg, FatContent 2 g, FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, SodiumContent 54 mg, SugarContent 7 g

LEMON-POPPY SEED CUPCAKES RECIPE - FOOD.COM

Lemon-Poppy Seed Cupcakes Recipe - Food.com image

A Change One Diet email that I received today had this recipe posted. These cupcakes are low in fat too!

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 cupcakes

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons margarine
1 tablespoon extra-light olive oil
1/2 cup granulated sugar
1 large egg
1 large egg white
2 teaspoons lemon peel, grated
1/2 cup buttermilk
2 tablespoons poppy seeds
1/3 cup confectioners' sugar
2 teaspoons fresh lemon juice

Steps:

With oven rack in center of oven, pre-heat oven to 350°F Line a twelve 2 1/2-inch muffin pan with paper liners and set aside.
In a large mixing bowl combine flour, baking powder, salt, and baking soda. Set aside.
In a large mixing bowl on medium speed beat margarine and oil together until well combined. Slowly add granulated sugar; beat until light and creamy. Add one large egg, then egg white, combining well after each addition. Blend in lemon zest.
Fold flour mixture and buttermilk alternately into egg mixture. Begin and end with the flour mixture. Stir in poppy seeds.
Spoon batter into prepared muffin pan. Bake cupcakes until golden brown approximately 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean. When cool enough to handle remove from pans and finish cooling on a wire rack. These cupcakes can also be made ahead. Cool and wrap cupcakes well in plastic wrap, place in resealable plastic storage/freezer bags and freeze up to 1 month. Before adding lemon glaze,thaw cupcakes.
Lemon glaze: In a small mixing bowl ombine confectioners' sugar and lemon juice and stir until smooth. Drizzle or spread over cooled cupcakes.

Nutrition Facts : Calories 129.7, FatContent 4.2, SaturatedFatContent 0.8, CholesterolContent 15.9, SodiumContent 197.5, CarbohydrateContent 20.8, FiberContent 0.6, SugarContent 12.2, ProteinContent 2.5

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