– 1 ¾ cup All-purpose flour – 1 teaspoon Baking powder – ½ teaspoon Baking soda – ½ teaspoon Salt – 1 ½ tablespoon Poppy seed – 7 tablespoon Unsalted butter room temperature – 1 tablespoon Oil canola or vegetable oil – ¾ cup White granulated sugar – Zest of 1 lemon large lemon – ⅛ cup Lemon juice freshly squeezed equal to half a lemon – ⅛ cup Sour cream room temperature – 2 Large eggs room temperature – ½ cup Buttermilk room temperature – ¾ cup Unsalted butter slightly cold – 4 oz Cream cheese room temperature – 4 ½ cups Powdered sugar sifted – 2 teaspoon Poppy seeds this is optional – Zest of 1 lemon – ⅛ cup Lemon juice freshly squeezed half of a lemon – ¼ teaspoon Salt
Warm the oven up to 350°F. You can use muffin covers to line a 12-cup muffin tin.Sift the flour, baking soda, salt, baking powder, and poppy seeds together in a bowl. Put away.
1
Mix butter, oil, and sugar on high for 3 minutes. Add sour cream, lemon zest, and juice. Scrape bowl.Add eggs one at a time on low. Beat for 2 minutes on high speed. The batter will seem split, but this is standard with lemon.
2
Combine ⅓ dry ingredients and 1⁄2 buttermilk.Simply combine. Stir in another ⅓ of the dry ingredients and the remaining buttermilk. Mix. Add the remaining dry ingredients.Fill muffin tins with batter using a 1 ½ tablespoon cookie scoop. Fill ⅔.
3
Bake 16-18 minutes. When a toothpick comes out clean, cupcakes are done. Leave the cupcakes in the tray for 10 minutes before cooling on a rack. Let them cool fully.
4
Allow butter to cool on the counter for 30 minutes. Sift powdered sugar while waiting.High-speed beat cream cheese and butter for 3 minutes.
5
Slowly add powdered sugar. Scrape bowl. Add salt, lemon zest, and juice. Poppy seeds are optional. Low-mix until barely blended. Mix till creamy on high for 1-2 minutes.Pipe frosting on cupcakes.
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