Lemon Poppyseed Cupcakes
Spring means bright flavors and these lemon poppyseed cupcakes do not disappoint. They are soft, sweet and bursting with lemon flavor. As a kid, I was always obsessed with lemon poppyseed flavors. I love making these cupcakes at home and making them allergy-friendly so that everyone can enjoy them!
Servings: 12
Equipment
- 1 bowl
- 1 zester
- 1 spoon
- 1 cutting board
- 1 piping bag
Ingredients
- 1 3/4 cups flour gluten free
- 2 tbsp poppyseeds (or chia seeds)
- zest of 2 lemons
- 2 eggs (or flax eggs)
- 1/4 cup milk dairy free if needed
- 1/3 cup coconut sugar
- 1/4 cup coconut yogurt
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- dash salt
- 1 carton vanilla frosting
Instructions
- Gather your ingredients and preheat oven to 350°F.
- In a large bowl, whisk together flax eggs, milk, yogurt, oil, lemon juice, poppyseeds and vanilla.
- Add in flour, lemon zest, baking soda, baking powder, and salt.
- Scoop into muffin tin and bake for 18–22 minutes or until a toothpick comes out clean.
- Let cool and frost with vanilla frosting. Option to add lemon zest on top!