Lemon Poppy Seed Cupcakes

This refreshing dessert originates from our Lemon Poppy Seed Olive Oil Cake, which was published back in early 2020. We have now simplified this delicious recipe into cupcake form, making it much more accessible to bake! We love these cupcakes with our delicately flavoured Spanish Olive Oil, but feel free to use whatever olive oil you have on hand.

Lemon Poppy Seed Olive Oil Cakes
~yields 16-18 cupcakes

3 eggs
1 cup olive oil
1 1/3 cup whole milk
1 Tbsp lemon juice
2 Tbsp lemon zest
2 cups granulated sugar
2 cups Flourist Sifted Red Fife Flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 Tbsp poppy seeds

Lemon Olive Oil Icing
1/2 cup + 2 Tbsp butter
2 cups cream cheese
1.5 cups icing sugar
2 Tbsp lemon zest
3 Tbsp olive oil 

For the cupcakes
Preheat oven to 350°F. Combine oil, eggs, milk, lemon juice, and zest in a stand mixer with a paddle attachment. Cream on medium speed for 2 minutes. In a large bowl, combine sugar, Flourist Sifted Red Fife Flour, baking powder, baking soda, salt, and poppy seeds. Add to the mixer and mix on low speed until just combined.

Spray pans with nonstick cooking spray. Portion into baking pans and bake for 15 minutes before rotating the pans. Bake for another 10-15 minutes until a knife inserted into the centre of each comes out clean. Remove and let cool for 5 minutes before transferring to a cooling rack to cool completely.

For the icing
Cream butter and cream cheese together in a mixer fitted with the paddle attachment. Sift in the icing sugar and mix until combined. Add the lemon zest and olive oil and whip for one minute to combine and aerate the icing.

Pipe icing onto cupcakes as desired and top with poppy seeds, lemon wedges, and lemon zest.