Lemon and poppyseed cupcakes with cardamom recipe

1 hour    Cakes Delicately zesty, lightly spiced, and impossibly soft, this Lemon and Poppyseed Cupcake recipe with a hint of cardamom are like sunshine in cupcake form. The citrusy brightness of fresh lemon meets the warm, aromatic notes of cardamom, while poppy seeds and coconut add a subtle crunch in every bite. They're tender, not overly sweet, and perfect with a cup of tea. Whether you’re baking for a gathering or just because, these cupcakes are a joyful little treat that feel both nostalgic and refreshingly new. Servings: 12 cupcakes Prep: 15 minutes Total: 35 minutes Contains: Dairy, Gluten Free from: Meat, Seafood Vegan alternatives: N/A

Ingredients

• 1¾ cups (220g) all-purpose flour 

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1½ Tbsp poppy seeds

• 1 tsp ground cardamom

• ½ cup (113g) unsalted butter, softened to room temperature

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• ½ cup (120g) sour cream, room temperature

• 1½ Tbsp fresh lemon zest

• 3 Tbsp (45ml) fresh lemon juice

• 1 Tbsp vanilla extract (or lemon extract for a stronger citrus note)

• ¼ cup (60ml) milk, room temperature

• 2 tablespoons of shredded coconut

Method

1. Preheat the oven to 420°F (215°C) and line a 12-cup muffin tray with cupcake liners.
   

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and cardamom.
   

3. In a large bowl, cream together the butter and sugar until light and fluffy (about 2 minutes).
   

4. Add the eggs, sour cream, vanilla extract, lemon juice, lemon zest, and milk. Mix until just combined.
   

5. Gradually fold in the dry ingredients until the batter is smooth and well combined.

6. Scoop evenly into cupcake liners and sprinkle the top of each with shredded coconut.
   

7. Fill the cupcake liners about ¾ full. Bake at 420°F for 5 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 16–18 minutes, or until a toothpick inserted in the centre comes out clean.
   

8. Let cool in the tray for 5 minutes before transferring to a wire rack to cool completely. Don't forget to leave a review if you try this recipe!

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